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Caramel Shortbread // 1920s

Updated: May 5, 2020


This recipe is by far the most ADDICTIVE we have tried to date. Crumbly, buttery and sweet, once you've made these 1920s biscuits you won't be able to stop yourself from reaching for a second... or third... our in our case, a fourth! If you know someone who's birthday is coming up and you don't know what to get them, bake them a batch of these beauties. They might look rough but they taste amazing. Don't be surprised if they beg you for the recipe after!
Original Recipe: 'Caramel Shortbread' (Book 4, 1928)
Speed: 20 mins | Makes: 18

INGREDIENTS

  • 227g unsalted butter

  • 113g caster sugar

  • 340g plain flour

  • ½ tsp. baking powder

  • ½ tsp. vanilla essence

METHOD


1. Preheat oven to 180°C fan (350°F/Gas Mark 4).


2. Heat the butter slowly until it becomes a light brown colour, and then remove it from the heat to allow it to cool.


3. Once the butter has cooled, knead in the flour, baking powder, sugar and vanilla.


4. Knead until smooth and make into small round balls.


5. Place the balls on a baking sheet covered with baking parchment and flatten by pressing with the hands. At this stage, we pressed 'C' shapes into the top of the biscuits.


6. Bake for 20 minutes and wait to cool before eating.


Original Recipe for 'Caramel Shortbread'

'BOOK 4': Bestway Cookery Gift Book (Third Book) (1928)

By: Best Way

Publisher: Offices of The 'Best Way' Series (Fleetway House, Farringdon Street, London, E.C.4, England, U.K.)

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