The Best Shortcake According To Jamie Oliver

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What is the easiest that you can bake you can imagine? I’ve already posted a recipe of a chocolate cake in 3 steps, but today we have the basis of all. The thing that almost everyone is cooking when they try their hand in baking. This simple homemade sweet, that you always have ingredients for.

Have you already guessed what I’m walking about? Of course, you had. And it’s not about my hints, but that most likely you’ve read the heading before the recipe itself.

Yeah, today I wanna share with a shortcake recipe, that the famous Jamie Oliver in his book “Cook with Jamie” called ‘the best shortbread in the world’. And is it even possible not to cook it after this recommendation after all?

What You Need to Cook The Best Shortcake According To Jamie Oliver

INGREDIENTS:

• 250 g (8,8 oz) of unsalted butter
• 130 g (4,6 oz) of sugar
• 250 g (8,8 oz) of wheat flour
• 130 g (4,6 oz) of semolina

EQUIPMENT:

• Nothing, that you wouldn’t have

How to Make The Best Shortcake According To Jamie Oliver: Step-by-Step Instructions🔪

In 1,5 hours before cooking take 250 g (8,8 oz) of unsalted butter off the fridge and put aside.

If you don’t have time for that – put it to the microwave oven for 5-10 on the low capacity. Be careful, remember that we need it mild, not melted.

In half an hour turn on the oven on 150 degrees, top-bottom regime.

You can cook the dough in many ways: whip butter with sugar, using a spoon/fork, mixer, or blender. I used a blender, you can choose whatever you like.

Mix in the big bowl or blender bowl 250 g (8,8 oz) of unsalted butter at room temperature and 130 g (4,6 oz) of sugar.

Now whip it until light, puffy mass. If you don’t have a blender, you’ll need to work hard a bit. If you do – just whip it for about 2 minutes.

Sift 250 g (8,8 oz) of first-grade wheat flour to the bowl.

Add 130 g (4,6 oz) of semolina. Or you can replace it with cornflour.

Mix in the bowl as far as possible with a spoon or spatula, then put it on the working space and mix until smooth.

Then you’ll need a square baking form with a side ± 22 cm.

Roll the dough until 2 cm thick. Grease the form with butter, put there a dough, and temp it down to the edges. Finely press the sides.

If you don’t have a suitable form (as I do) take a square baking sheet with high sides (not necessarily) and put there a dough, form a square with 20 cm sides. By the way, I didn’t even roll the dough, just did it with hands. In the end, you should get a 1-1,2 cm layer.

Put the baking sheet to the oven in the middle for 55 minutes.

When ready finely sprinkle with sugar on top, and when cool down (in 5-10 minutes) cut into portions.