Easy Shortbread
If you’re looking for a perky sweet pick-me-up, then look no further. Shortbread is one of the easiest things in the world and it’s super delish. Plus, you can make it very pretty, so it makes a lovely present.
You will need:
- 120g salted butter, softened (it MUST be actual full fat, accept-no-substitutes butter – no marg or half fat rubbish)
- 75g caster sugar (plus a couple of tablespoons for dusting)
- 180g plain flour
- With a freestanding or a handheld mixer, beat the butter and the sugar together until smooth. Don’t overbeat though or your biscuits will go a bit *too* airy. About 3-5 mins on medium should do make it light but not overly fluffy.
- Turn the mixer to a slower speed and slowly add the sieved flour. It will turn into a dough fairly quickly. Whilst it’s doing that, flour a clean surface and grab a rolling pin*. If it doesn’t look like it’s becoming dough, turn up the speed a bit. If necessary, add in another small knob of soft butter.
- Remove the dough from the mixer and place on your floured surface. Roll it out to about 2cm
A pretty biscuit press can make a gorgeous gift! (photo by Ashley) thickness and cut into fingers or shapes. I used hearts but you can use anything. Alternatively if you have a biscuit press you can make them into balls and flatten slightly with the press.
- Place the biscuits onto a buttered baking tray and pop in the fridge for 20 minutes.
- While the biscuits are cooling/setting, heat your oven to 180°c.
- Remove from the fridge and bake on the middle shelf for 15-20 minutes, or until pale golden-brown. You may need to turn the tray halfway through.
- Once they are cooked, remove from the oven and immediately sprinkle a fine layer of caster sugar over each biscuit. Then carefully remove to a wire rack to cool. If you have any cake glitter, now’s a good time to sprinkle a bit on!
- When cool, serve with a cuppa! Enjoy!
*sneaky tip – if you don’t have a rolling pin, you can use a clean, lightly floured wine bottle!
