My Shortbread Biscuits

Hello peeps,

Back in December of 2013, I made a large batch of shortbread men which I had planned on baking to give as presents. I found the recipe on the Guardian website and I thought was very easy to follow. Here, I would like to share this recipe with you so you can try it too.


It makes about 60 biscuits altogether.

Ingredients

500g salted butter, softened
200g golden caster sugar (plus more to sprinkle)
500g plain flour (plus more to sprinkle)
250g corn flour or rice flour

Preheat the oven to 170'c / fan 160'c / 340'f / gas mark 3 1/2

Using a large bowl and a wooden spoon, or a handheld electric whisker an electric mixer, cream together the butter and sugar, then sift in the flour and cornflower gradually, mixing briefly between each addition, until it binds together. 

Flour your hands and gently knead until smooth (do not overwork).on a floured board, roll out the dough to 5-6mm thick, then cut into your chosen shapes. I used a gingerbread man shaped cutter as it was for Christmas. If the shortbread is to be frozen, lay the biscuits between sheets of baking parchment in a freezer container. They need to be defrosted for 1 hour before baking. 

Place the shortbread on 2 baking sheets (I just greased the trays with butter) lined with baking parchments and cook for 15-20 minutes. Sprinkle with sugar, then cool for 10 minutes before carefully transferring to a wire rack.

Flavourings

Add any of these to the butter and sugar before adding the flour.

- vanilla - seeds of 1 vanilla pod and 1/2 tsp extract.

- lemon - lavender zest of 1 untaxed lemon, finely grated, and 4 tsp fresh lavender flower.

- orange - cardamom zest of 1 orange finely grated and 1/2 extract and freshly group cardamom seeds, sifted.

- cinnamon - 2 tsp of ground cinnamon.

- coffee - 1 tbsp of instant or filter coffee dissolved in 1 tsp of boiling water.

- salt and pepper - 24 turns of a pepper mill or to taste, also sprinkle more pepper on top with the caster sugar.

Recipe originally from 'Bake and Decorate' by Fiona Cairns. 

The feedback I received I have had from the recipients has been good which I'm very happy about. Don't worry if you want to make half the amount, then just half everything. I hope you enjoy baking and then eating these biscuits. 

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