The Ritz shortbread
Makes: About 20
Prep time: 25 minsTotal time: 
Recipe photograph by Sam Folan
The Ritz shortbread
The origins of shortbread as we know it are said to go back to the 16th century. Many cooks add a pinch of nutmeg, but cinnamon is the spice in this recipe from The Ritz. The grated egg yolk is unusual, but gives a wonderful crumb
Makes: About 20
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
155Kcal
Fat
10gr
Saturates
6gr
Carbs
15gr
Sugars
5gr
Fibre
0gr
Protein
2gr
Salt
0.2gr
Ingredients
- 1 egg
- 230g soft butter
- 75g icing sugar
- 1 tsp ground cinnamon
- 215g plain flour
- 40g cornflour
- a dusting of caster sugar
Step by step
Get ahead
Store in an airtight container for up to 5 days.
- Boil the egg in a saucepan of simmering water for 10 minutes, then transfer to a bowl of cold water and leave to cool. Shell the egg and discard the white. Grate the yolk and set aside.
- Line a 30cm by 20cm baking tray with baking paper. In a large mixing bowl, cream the butter and icing sugar for about 5 minutes, or until pale. Mix in a pinch of salt and the grated yolk, then (on a low speed if using a hand-held electric mixer) add the cinnamon, flour and cornflour, and mix until combined.
- Put the shortbread dough into the tin and spread out evenly using a palette knife or rolling pin. Chill for 2 hours.
- Preheat the oven to 140°C, fan 120°C, gas 1. Bake the shortbread for 50-55 minutes until set and lightly golden.
-
Remove from the oven and use the cutter of your choice to cut the shortbread into shapes while still in the tin. Dust with caster sugar while still warm. Leave to cool, then remove from the tray.
Recipe adapted from The Ritz London: The Cookbook, out now (Mitchell Beazley, £30).
