Baking recipe: Judy Murray's shortbread
This Mother’s Day, Mary’s Meals is celebrating wonderful women around the world – from the mums in the UK to those living in some of the world’s poorest countries who volunteer to cook and serve a daily meal to children in their community. Mary's Meal have launched a digital cookbook, full of recipes from famous faces including Judy Murray and her mum's recipe for a traditional favourite, shortbread.
This Mother’s Day, Mary’s Meals is celebrating wonderful women around the world – from the mums in the UK to those living in some of the world’s poorest countries who volunteer to cook and serve a daily meal to children in their community. Mary's Meal have launched a digital cookbook, full of recipes from famous faces including Judy Murray and her mum's recipe for a traditional favourite, shortbread.
Ingredients
- 225g butter (slightly salted)
- 55g margarine
- 55g cooking fat such as Trex.
- 140g caster sugar
- 115g corn flour
- 225g plain flour
- 55g self-raising flour
Serves: 10 Difficulty: Easy Time to cook: 1 hour mins
Method
Weigh out the ingredients exactly and add together in large mixing bowl.
Using an electric mixer combine the ingredients, starting off slow and then increasing speed.
The mixture will be well combined and very wet when done.
Divide the mixture into two or three (depending on size) round or rectangular non-stick loose bottom cake tins.
Bake in the oven at 300f/150c/gas mark two for an hour or until lightly browned.
Sprinkle with extra caster sugar and cut into fingers while still warm and leave to cool.
To find out more about the cookbook, please visit the Mary's Meals website.