How to Make Shortbread Biscuits
A British classic, shortbread derives from Scotland and is prominent in its rich heritage. Famed for its light and buttery texture and taste, this biscuit is conventionally created from three parts flour, two parts butter, and one part sugar, when measured by weight. If you find it impossible to resist the sweet temptation of shortbread biscuits, see below to discover how to make them prominent in your life.
- 225g of Plain Flour
- 110g of Cornflour
- 110g of Caster Sugar
- 225g of Unsalted Butter (plus a little more to grease)
- A Pinch of Salt
- 2 x Baking Trays
- Mixing Bowl
- Wooden Spoon or Whisk
- Baking Parchment
- Rolling Pin
- Cutter (shape of your choice)
- Cooling Rack
METHOD: Buttery and Flavourful Shortbread Biscuits
- Preheat your oven to 170°C (150°C fan or gas mark 3), and then grease two baking trays.
- Cream the butter and sugar with a wooden spoon or whisk, until soft and light.
- Sift the flour and cornflour into the same bowl, add the salt, and then combine until smooth. Flour your work surface, empty the mixture onto it, and then knead to form a dough.
- Place the dough between two sheets of baking parchment. Roll it out until it reaches a 1cm thickness, and then evenly prick it with a fork. Now it’s time to decide upon the shape of your biscuits; think triangles, rectangles or circles. Cut out the desired shapes with a cutter.
- Put the shortbread biscuits onto your baking trays, leaving even spacing between them. Place them in the fridge to chill for around 30 minutes.
- Put the trays in the oven for up to 20 minutes, or until you see them turn golden brown around the edges. Remove them from the oven and leave them to cool for a few minutes. Carefully transfer the biscuits over to a cooling rack, dust with sugar, and then leave to cool.