Hi there, welcome to day 4 of the holiday catch up posts!I have loved shortbread all of my life. It was the first recipe I made by myself at the young age of 7, it has been my requested Christmas gift from friends on several occasions and all the dishes you need to bake these can go in the dishwasher (: Anyway, who doesn’t love a freshly baked biscuit with a nice cup of tea? I have made variations of this recipe over the years with nuts or jam centers but today I’ll share the original recipe that I adapted from our ‘DK Children’s Cook Book’ (Ibbs, 110-111).
- 125 g butter
- 60 g caster sugar or 1/3 cup
- 180 g plain flour
- Preheat oven to 160°C (325°F/ Gas 3). Prepare a baking tray by placing baking paper over it.
- Melt the butter, then whisk it and the sugar in a bowl until light and fluffy.
- Sieve flour into the sugar- butter mixture, mixing together with a fork until combined.
- Gather the dough into a smooth ball and roll out onto a floured surface.
- Cut the dough with cookie cutters of your choice, and place on the prepared tray.
- Bake for 20 minutes or until the biscuits are a golden colour.
- Cool for 5 minutes in the tray and then transfer to a wire rack. Once biscuits are cool, serve.
Tahdah! Your beautiful short breads are done! I hope you enjoy them as much as I do!
Ibbs, Katherine. DK Children’s Cook Book. London: Dorling Kindersley, 2004. Print.