Queen employs a secret ingredient in her shortbread to make it ‘less glutenous’ and’melt in your mouth.’
THE QUEEN’S FORMER PERSONAL CHEF has revealed the recipe for Her Majesty’s favorite royal shortbread, which includes a unique secret ingredient that royal aficionados may not be aware of.
Darren McGrady, Queen Elizabeth II’s former personal chef, posted a video on his YouTube channel revealing the royal shortbread recipe, which includes a critical hidden ingredient. McGrady reminisced in the film about his time at Balmoral Castle, the Queen’s Scottish retreat, claiming he remembers creating a batch of shortbread at least once a week to please Her Majesty’s legendary sweet taste. “The chefs relished the opportunity to visit Balmoral Castle. It’s a 50,000-acre estate brimming with local produce and products. “Everything is just so fresh,” he added, referring to the venison from the estate and the fish from the River Dee. “On top of that, it has its own vegetable garden, which supplies the residence for the duration of the Royal Family’s stay.” Shortbread, which is rich and buttery, has long been a staple of afternoon tea menus. It’s a simple biscuit to make, using only three ingredients: butter, sugar, and flour in a typical recipe.
However, because this is a royal recipe, there must be additional ingredients to make it really spectacular.
The first is the inclusion of vanilla paste, which adds a delicate flowery aroma that complements earl grey tea well.
Cornstarch is the second ingredient, and it’s vital for the melt-in-your-mouth quality.
“The cornstarch softens the shortbread and makes it less glutenous,” McGrady says.
“It crumbles instead of cracking and melts in your mouth.”
The royal chef employs a traditional Scottish shortbread mold with a thistle, Scotland’s national symbol, in this recipe.
225g all-purpose flour
115 grams of icing sugar
1 tsp salt115g cornflour
1–2 teaspoons vanilla paste
Preheat oven to 175 degrees Fahrenheit. In a large mixing basin, combine all of the ingredients, except the vanilla, and mix until they resemble breadcrumbs.
Then, with a soft hand, fold in the vanilla extract.
Place the dough on a lightly floured surface and knead it gently to form a dough.
Flour a traditional Scottish shortbread mould and press the dough into it.
Trim the top with a sharp knife to create a smooth surface.
Turn out the shortbread onto a parchment-lined baking sheet.
Prick the surface of the shortbread all over with a fork and bake for about 20 minutes. “Brinkwire News Summary.”