Sunday, 25 November 2018

Buttery Shortbread Biscuits Recipe

Makes: 15
Prep time: 40 minutes
Bake time: 20 minutes
  • 225g unsalted butter
  • 110g caster sugar (you will need a little extra for dusting)
  • 225g plain flour (Keep a little extra aside for dusting)
  • 110g cornflour
  • Pinch of salt

  1. Lightly butter 2 trays of use baking parchment paper
  2. Mix together butter and sugar in a large bowl. Whisk until creamed together
  3. Add the plain flour and cornflour into the bowl with the sugar and butter, and then add the pinch of salt. This is better if you sift the flour
  4. Dust your worktop with flour and then tip the mixture onto the surface then knead into a dough
  5. Once the dough is made you can now start to make your shapes. I usually do this by hand as I’m not fussed about every biscuit being the same size. However, if you are, roll this out into your baking trays so they are even then begin to make your shapes.
  6. Chill for 20 - 30 minutes
  7. Heat your oven to 170°
  8. Bake your shortbread's for about 20 minutes until golden brown on the edges. Leave on your baking tray until cool. You can then move onto a plate or wire rack and dust with sugar.
  9. These will keep for about 3 days in an airtight container.

If you would like to add some flavouring you definitely can. You can add lemon, cinnamon or even chocolate chips! Just mix these in at the beginning of your method after your flour and cornflour. 

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