Shortbread Biscuits

Monday, 18 February 2013

shortbread Lots of families seem to have a shortbread recipe that's been passed down through the generations don't they? I'd love to say that my shortbread was made using an old family recipe too. But alas I'm a totally self taught relatively newbie baker! So this is an amalgamation of  two recipes I found in my baking books.

shortbread
I've never made shortbread before but it was on my {very long} list of 'must make' recipes. So I woke up on Sunday morning and thought "I'll make shortbread today". Yes I really do think about baking as soon as I wake up! It was a glorious sunny day. So while Hubby was off playing his Sunday morning football match and the darlings were playing in the garden, I set to baking. 

shortbread
I'm going to file this recipe under 'minimum effort for maximum results'! If I do say so myself, they taste incredible. I'm a bit of a purist when it comes to shortbread. There are lots of things you could add to jazz them up but I like them plain... with a cup of tea. 

Shortbread Biscuits

Makes 12
Preparation time 10 minutes
Baking time 25 minutes

225g butter softened
110g caster sugar
225g plain flour
110g cornflour
Pinch salt

Preheat the oven to 170C {350F} Gas mark 4. Line a baking tray with parchment or baking paper.

In a large bowl, cream together the butter and sugar with a hand held electric whisk, until pale and fluffy. Sift in the flour and cornflour and mix with a wooden spoon until everything comes together. Tip out onto a lightly floured surface and knead until you have a smooth dough. 

Roll out the dough to a thickness of 1.5cm and cut into triangles {I used a pizza cutter}. Re-roll any spare bits until you've used all the dough. Prick each triangle a few times with a fork and place on the lined baking tray. 

Pop in the oven for 25 minutes until they are just turning a light gold colour at the edges. I turned the tray in the oven half way through the cooking time to ensure an even bake. Keep an eye on them so they don't bake for too long and go brown, they must stay quite a pale colour.

Leave on the baking tray for a few minutes for the biscuits to firm up slightly. Then transfer to a wire rack and sprinkle with caster sugar while they're still warm. Enjoy!

2 comments:

  1. Shortbread has always been popular in my family (maybe that's the Scottish gene!) Yours looks perfect and I totally agree that it shouldn't be 'messed' with if possible its lovely just as it is :)

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  2. This Shortbread Biscuits must be very tasty.I like them a lot!

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