Shortbread Biscuits

Perfect for a rainy day project, just three ingredients needed for these lovely shortbread biscuits! You may also like to add chocolate chips or dried fruit to your mix.

Top Tip – Expecting visitors? This mix will last in the fridge for three days or up to three months in the freezer if adequately covered, so you can make ahead and then bake as required.

Information

Preparation time: 10-15 minutes
Cooking time: 15 minutes
Serving size: Up to 20 biscuits

Ingredients

160g butter
250g plain flour
85g caster sugar

Cooking Instructions

1. Chop the butter into cubes

2. Sieve the flour

3. If using a food mixer put all the ingredients in and blitz until it forms into a dough

4. Or mix by hand by rubbing the ingredients between your fingers until the butter, flour and sugar and entirely combined, then shape into a dough ball.

5. Roll out or flatten the dough with your hand, to a depth of approximately 1 cm.

6. Use a cutter to produce shaped biscuits or just cut into squares.

To Bake:

1. Place on a lined baking sheet

2. Bake at 180° for 10-15 minutes or until a light golden brown.

How to Freeze:

This mix can be frozen and stored up to 3 months if adequately covered. Here’s how to ensure your mix will last:

1. Lay out some cling film and place a sheet of greaseproof paper on top.

2. Place the dough ball onto the greaseproof and shape into a log using the paper to help you form the log shape.

3. Wrap tightly and place in the freezer.

4. Alternatively the mix will last in the fridge for three days.

5. Remove from the freezer when you fancy a biscuit and slice with a sharp knife to the 1cm thickness.

6. Remove cling film and greaseproof paper and place on a lined baking sheet.