How to make shortbread

4.3(72)

Shortbread biscuits fill the kitchen with a wonderful buttery freshly-baked smell. So simple and easy to flavour with your own choice of chocolate chips, nuts and fruit zest. Kids will love making them too.

by Donal Skehan·published 2013-04-30

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BritishCakes And Baking

Servings

Makes about 18 biscuits

Total time

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prep 30 min

Calories / serving

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Ingredients (3)

serves

200g/7oz unsalted butter, at room temperature, cut into small cubesbutter
100g/3½oz sugar, plus extra for sprinklingsugar
300g/10½oz plain flour, sifted, plus extra for dustingflour

Instructions (5 steps)

01Preheat the oven to 160C/140C Fan/Gas 3 and line a baking tray with baking paper.
02Mix together the butter and sugar, either by hand or using an electric hand whisk, until pale and smooth. Gently mix in the flour until completely incorporated (try not to work the flour too much or the biscuits will not be so crumbly). Using your hands, squeeze the mixture together into a ball of dough. (See tip for additional fillings.)
03Gently roll the dough out to about 5mm/¼in thick (dust the work surface with a little flour if the dough sticks). Cut into shapes using a biscuit cutter . Transfer the biscuits onto the baking tray and chill in the fridge for 15 minutes to rest. (See tip for alternative method.)
04Sprinkle each biscuit with a pinch of sugar. Bake for 15–20 minutes, or until pale golden brown.
05

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