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Easy Shortbread Biscuits

Wednesday, 8 May 2019
I've baked these biscuits so many times that I've memorised the recipe, and I usually have to make a double batch.  We sometimes add a teaspoon of cinnamon or some orange zest for a change, and they are delicious with chocolate drizzled over as well.  These biscuits melt in your mouth and are proper buttery, delicious traditional shortbread.  

Easy Shortbread Biscuits

125g butter, softened (at room temperature)
55g sugar
180g plain flour

Preheat your oven to 190C/375F/Gas Mark 5 and line a couple of baking trays with non-stick baking paper or a reusable liner.

Beat the butter and the sugar together until noticeably paler in colour, the mixture should be smooth.  Stir in the flour until the mixture is a smooth paste.  You can freeze the mixture at this point if you want, or refrigerate the dough to bake later.  Tip the mixture onto a work surface and gently press or roll out the dough until 1cm/½in thick.

Cut the dough in to fingers and put on to the lined trays.  Prick each biscuit lightly a few times with a fork.  Put the trays of biscuits into the fridge for half an hour.  Don't miss out this step.  It allows the dough to rest and stops the biscuits from spreading too much when baked.  Sprinkle with a little sugar if you want.  Bake in the preheated oven for 15-20 minutes, or until pale golden-brown.  Leave to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.  Store in an air tight container.


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