Buttery,
Flaky,
Melt in your mouth,
Shortbread biscuits.
They are the mother of all biscuits!
A firm bite for crunch. then a soft, flakey melty finish.
They are the Moorish of Moorish biscuits, especially they way I make them.
I use icing sugar rather than granulated or castor sugar coz the icing sugar’s particles are smaller and melts into the butter straight away giving us that crumbly, melt in your mouth texture.
I also use just a spoon to combine everything, then my hands to bring it all together rather than a mixer coz with a mixer you can over work the dough and end up dry and hard biscuits.
So don’t get discouraged with having to use your hands, just trust me once you’ve made them once and tasted them your mixer wont even come to mind.
If your butter is at room temperature and you knead some love into your dough you will have these delicious tasting shortbready shortbread in and out the oven and into your mouth in under an hour so what are you waiting for? (“,)
OK,
Maybe for your butter to come to room temperature he he he he, but if you can’t wait that long put your butter in the microwave for a few seconds to come to soften but make sure it isn’t starting to melt then work your love into your dough (“,)
Ingredients
- 225g unsalted butter, room temperature
- 110g icing sugar
- 225g plain flour
- 110g corn flour
- pinch salt
- Bowl
- Wooden spoon
- Sieve
- Rolling pin (for shortbread fingers and shortbread circles)
- Butter knife (for shortbread fingers)
- Tray (for shortbread fingers and shortbread circles)
- Baking Paper (for shortbread fingers and shortbread circles)
- Knife (for shortbread fingers and triangle shortbread)
- Fork (for shortbread fingers and triangle shortbread)
- Circle pan (for triangle shortbread)
- Cookie cutters (for circle shortbread or whatever shape you would like to cut out)
Instructions
- Beat your butter icing sugar in a large bowl with a wooden spoon until your butter has changed to a light yellow and your mixture is soft and fluffy
- Put your sieve over your bowl and sieve your flour and corn flour
- Sprinkle in your salt
- Stir everything together until you can't stir anymore
- Then tip everything on to your work surface and start bringing it all together until you have a smooth solid dough ball
- Roll out your dough on your baking paper so you don't ruin their shape when transferring them to your tray
- Roll to make a rectangle that is 1cm thick alternate between your rolling pin and butter knife to get even edges (watch the video below to see how to do it)
- Transfer your dough on to your tray
- Using a sharp knife cut across the shortest edge, then cut vertically down about 1.5cm all the way across
- Trim any uneven edges with your knife if you want them posh and neat and bake the scrapes
- Then prick each rectangle 4 times with your fork and put in the fridge for 20 minutes to chill
- Get your dough and push it into your circle pan so it fills all the pan and the top is even and flat
- Using your sharp knife cut from top to bottom, then left to right and finally diagonally down either side to make 8 even triangles (watch the video below if this is confusing, trust me it is really simple when you see It)
- prick each triangle with your fork 4 times and refrigerate for 20 minutes
- Roll out your dough to about 0.5cm onto your baking paper
- Place onto your tray
- Then using your cookie cutter of freehand with a knife cut out your shapes the put them in the fridge for 20 minutes
- Preheat oven to 170'C 325'F
- Cook your chilled shortbread for 25 minutes but 2 minutes before go and have a look and see if they are nice and golden because each oven cooks differently. If they are not golden then leave them in for a minute and keep checking every minute until they are beautifully golden
- Leave them to cool on a wire rack for a few minutes then....
- DIG IN (",)
Notes
If you arer in a rush and your butter isn't at room temperature, put it in the microwave for a few seconds to come to soften but make sure it isn't starting to melt (",)
Watch the how to video below
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