Shortbread Biscuits

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

Preheat the oven to 160C/140C Fan/Gas 3 and line a baking tray with baking paper.
Mix together the butter and sugar, either by hand or using an electric hand whisk, until pale and smooth
Gently mix the flour until completely incorporated (try not to work the flour too muchy or the biscuits will not be so crumblly)
Using your hands, squeeze the mixture together into a ball of dough
Gently roll the dough out to about 5mm or ¼in thick dusting your work surface with a little flour
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)
Sprinkle each biscuit with a pinch of sugar. Bake for 15–20 minutes, or until pale golden-brown.
Transfer the biscuits to a wire rack to cool and serve.

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