Eggless Norfolk Shortcake
Deliciously crumbly, traditional Norfolk Shortcake recipe, originally from Bacton, via Leicester and handed down to me by my father-in-law.
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 18 servings
- Difficulty
- EASY
Ingredients
- 220 g self raising flour (8 oz in the original recipe)
- 110 g salted butter, room temperature (4 oz in the original recipe)
- 110 g white sugar (4 oz in the original recipe)
- 110 g currants (or raisins, sultanas) (4 oz in the original recipe)
- 2-3 tbsp cold water ((drop an ice cube in the bowl of water))
Instructions
- 1
Grease the 2 baking trays. Or 1 if you are baking in 2 batches. And preheat the oven to 200°C (400°F/180 Fan).
- 2
Rub the flour and butter with the ends of your fingertips until they resemble breadcrumbs.
- 3
Mix in the sugar and fruit mixing with the ends of your fingertips lightly.
- 4
Add a little water at a time and lightly mix with your fingers until it all comes together as a dough. Don't knead.
- 5
Create 18 round balls with your hands and flatten ever so slightly. Place them on the greased baking sheets, giving enough space between each cookie for them to spread.
- 6
Bake for 12 - 15 minutes (see notes below on the times) until they are a pale golden beige, slightly darker at the edges.Cool completely before storing as described in the article.