Shortbread Biscuits

Shortbread Biscuits

Soft buttery crumbly and perfect with tea or coffee

Servings 12 to 16 pieces

Prep Time 10 minutes

Bake Time 20 minutes

Ingredients

• Two and a half cups all purpose flour
• 1 cup butter softened about 220 g
• Half cup caster sugar
• Pinch of salt

Method

1. In an electric mixer beat the butter and caster sugar for about five minutes starting on low then increasing to high. Scrape the bowl halfway through.
2. Add the salt and flour. Mix on low until the mixture looks crumbly. Stop after about thirty seconds once it resembles fine crumbs. Do not overmix.
3. Transfer the mixture into a large baking pan and press it gently into the corners. A rustic texture is fine.
4. You can score the dough and poke holes before or after baking if you like.
5. Bake at 180 C for about twenty minutes until the edges are golden and the top is lightly golden.
6. Let it cool completely before slicing. Store in an airtight container at room temperature.

Watch it being made

🎥 Watch the YouTube Short
📸 Watch on Instagram

Tips

• Use softened butter only. Melted butter will change the texture.
• For stronger flavour add one teaspoon of vanilla or a pinch of cinnamon.
• Press firmly into the tray so it bakes evenly.

Storage

Keep in an airtight container at room temperature for up to five days. No need to refrigerate.