No 7 - Narna's Shortbread

Narna’s Shortbread.

Narna, my paternal grandmother, made shortbread that set the standard by which I’ve judged shortbread ever since.  The secret ingredient is the condensed milk.  OK it is no secret now but in NZ we use ‘Highlander’ sweetened condensed milk.  Its addition seems to have the effect of adding crispness to the end result.  (Mum puts it in the chocolate chippy biscuits for the same reason.)

This recipe is meant to be shaped into a log, chilled, then sliced and pricked with a fork before baking.  Narna shortcut that by simply rolling it out, cutting it into squares and personalized it by stabbing each piece 2 or 3 times with the end of a spoon, making characteristic curved marks on each one.

Grandad, always the joker and storyteller, had it that these weren’t spoon marks at all but in fact the nail on her big toe.  The kids didn’t mind and the family shortbread has enjoyed curved decoration ever since.

Narna’s Shortbread

8 oz butter

5 oz castor sugar

1 tablespoon of (sweetened) condensed milk

12-14 oz flour

1 tsp baking powder

Pinch salt.

(Narna’s notes then  simply say ‘Mix as usual’.)  So cream the butter and sugar, add the condensed milk then all the dry ingredients.   Mould the dough into a sausage.  At this point I wrap it in cling film and chill it for a few hours.  Then slice it and cook it at about 130 ^o C for 15-20 minutes.  It shouldn’t change colour.