Recipe: Tasty Shortbread Biscuits

Shortbread Biscuits. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Put the butter and sugar in the bowl of a food processor and blitz until well combined. Add the flour and pulse briefly until the mixture resembles breadcrumbs.

Transfer the shortbread wedges to a rack to cool. Here are a few suggestions: Drizzle with melted caramel; Spread with melted chocolate, and sprinkle with nuts; Set aside two shortbread cookies, and spread the remainder of the cookies with a thick layer of jam or preserves. Because shortbreads have a high fat content, they must be handled carefully to prevent crumbling. You can cook Shortbread Biscuits using 3 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Shortbread Biscuits

1. Prepare 55 g of sugar, plus extra for dusting.
2. Prepare 180 g of plain flour, sifted.
3. Prepare 130 g of butter, softened.

To store, arrange your cookies in a single layer, adding a piece of parchment or waxed paper between layers. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. We are honoured to carry a Royal Warrant, granted by Her Majesty the Queen, for the supply of Shortbread and Oatcakes.

Shortbread Biscuits instructions

1. Preheat oven to 180c..
2. Mix the butter and sugar together until its a smooth creamy mixture..
3. Slowly add in the flour and mix until its a smooth paste..
4. Turn onto a clean surface and roll until its about 1cm thick..
5. Line a baking sheet with greaseproof paper..
6. Using a small round cookie cutter cut into rounds or they can also be cut straight using a knife..
7. Transfer the biscuits onto the greaseproof. Sprinkle with sugar..
8. Place in the fridge for 30 minutes before baking..
9. Bake for around 20-25 minutes or until lightly browned. The biscuits will still be very soft but will harden as they cooled..
10. Transfer the biscuits onto a cooling rack..

Shortbread is a great cookie-jar cookie, in that it keeps well at room temperature for several days. I live in the desert, so I keep them in a container to prevent them from drying out—however, when I lived in Michigan and Oregon, the humidity was the enemy. Homemade Shortcake biscuits are different from regular biscuits. They crumble, which is what "shortbread" does. Similar to short bread, they are crumbly due to the butter/flour ratio.