Butter Shortbread Biscuits
Preparation Time: 10
mins
Cooking Time: 25
mins
Serves: 14
Difficulty: Easy
Diet: Nut free, Vegetarian
Baking can be such fun with your kids, and this easy shortbread biscuit recipe is a great option: There aren't too many ingredients, you get to use cookie cutters, and the finished product is light and melts in the mouth.
Ingredients
- 225g Irish butter, plus extra for greasing
- Pinch of salt
- 110g caster sugar, plus extra for sprinkling
- 225g plain flour, plus extra for dusting
- 100g corn flour
Method
- Preheat the oven to 190˚C/170˚C/gas mark 3. Lightly grease a baking tray with butter.
- In a large bowl, combine together the butter, salt and sugar. Cream together using an electric mixer for 6-8 minutes until light, fluffy and pale.
- In a separate bowl, whisk together the flour and corn flour.
- Sift the flour mixture into the bowl of butter and sugar. Mix quickly and thoroughly to combine together, but do not over mix.
- Transfer the mixture onto a lightly floured work surface and knead lightly and quickly into a loose dough.
- Roll out the dough between two sheets of parchment paper to about 1cm thick. Prick the surface all over with a fork and then use a floured pastry cutter or a knife to cut into your desired shape.
- Place the shortbreads on the prepared baking tray and bake for 25 minutes or until golden brown and crisp.
- Sprinkle the warm shortbreads with a little extra sugar and allow to cool on a wire rack. Store in an airtight tin.
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