Norfolk Shortcake Recipe

Published date: January 2020

Norfolk shortcakes are regularly baked around the county, gracing the shelves of many local bakeries. If you fancy making your own, here is an easy recipe that is sure to become a firm favourite.

Norfolk Shortcake Ingredients

450g self-raising flour
175g unsalted butter, cubed
160g sugar
275g currants
1 large free-range egg - beaten (keep a little back for glazing)
Small amount of milk to bind
Extra sugar for sprinkling

Method

In a large bowl, rub the butter into the flour until you have breadcrumbs, then stir in the sugar, currants and most of the egg. With a knife, bind together with a little milk until you have a dough ball.

Roll out the dough on a lightly floured surface until it’s roughly 1cm thick. Cut into equal sized pieces. Place on a greased baking tray and glaze with the leftover beaten egg. Sprinkle with sugar and bake in a pre-heated oven for around 20 minutes, 190°c, gas mark 5.

Allow to cool on a wire rack and store your Norfolk Shortcakes in an airtight container.