Former royal chef Darren McGrady shared a shortbread recipe he made for Queen Elizabeth II at Balmoral Castle.
McGrady, a former chef for Queen Elizabeth II, posts recipes for dishes and desserts he cooked for the Queen on his YouTube channel. He talked about a special shortbread recipe with a key secret ingredient.
McGrady recalls his days at the Queen’s Scottish residence, Balmoral Castle, and says he made a batch of these shortbread cookies at least once a week.
Shortbread recipes typically use flour, butter and sugar, which the chef says can be granulated or powdered. However, McGrady suggests using cornmeal in this recipe as well.
He explained that this softens the shortbread so that instead of breaking like a biscuit, it crumbles and melts in your mouth.
- 225 g flour
- 225 g of butter
- 115 g powdered sugar
- 115 g cornmeal
- one teaspoon of salt
- vanilla paste – 1-2 teaspoons
Preheat oven to 175 degrees. Add all ingredients except vanilla to a large bowl and stir until mixture resembles breadcrumbs. Add vanilla and stir lightly again. Turn the dough out onto a lightly floured surface and knead gently.
Dust a classic shortbread tin with flour and press the dough into the cavity. With a sharp knife, cut off the top to create a flat surface.
Carefully turn the shortbread inside out and place on a lined baking sheet. Using a fork, cross the surface of the shortbread and bake in the oven for about 20 minutes until the shortbread remains a light sand color.
After baking, remove from the oven and use a sharp knife to cut the surface of the shortbread into wedges. Sprinkle the surface with sugar and leave to cool for at least an hour.