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.
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