Tiger Shortbread


Tiger Shortbread
 Layered shortbread with muscovado sugar in-between the layers 


250g Softened butter

125g Sugar

1 Egg yolk 

1 tsp Vanilla extract or paste

375g Plain flour 

1 Egg white 

150g Muscovado or dark brown sugar 


Mix the butter, sugar, egg yolk and vanilla until soft and blended. 

Add the flour and stir together.

Scoop out the dough and divide into four equal portions and place in the fridge to chill. 

Roll out the four balls of dough into rectangles approximately 1cm thick. 

Brush the shortbread with egg white and sprinkle with some of the muscovado sugar. 

Roll out the next portion of shortbread and brush the top with egg white, then place it on top of the previous shortbread, and sprinkle with muscovado sugar.

Repeat the process until you have four layers with muscovado sugar between each layer. 

Cut the loaf in half and put one piece on top of the other, trim the edges with a sharp knife. 

Place the loaf in the fridge for 1 hour to chill and firm up. 

Carefully slice the loaf into 1/2cm slices and bake in a preheated oven at 160c for 12-15 minutes.

Products Used:

Taylor Pro Touchless TARE Digital Dual 14.4Kg Kitchen Scale

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug

MasterClass Smart Space Space-Saving 5-in-1 Kitchen Tool Set

KitchenCraft Large 25cm Wooden Pastry / Basting Brush

MasterClass Smart Stack Non-Stick 40.5cm x 31cm Baking Tray