40 mins
Shortbread Biscuits
Recipe by Graham
A well known Scottish export, shortbread biscuits are sweet and yummy! This recipe is to make round ones, but you can soon adapt it to make shortbread fingers. No Christmas or New Year would be the same without these delightful buttery and crisp shortbread biscuits! Plus, they are extremely easy to make and have very few ingredients. They are not low in calories, but they make a delicious treat at special times of the year. Pack them up in an attractive box, tin or cellophane bag and attach a tartan bow and a sprig of heather for a true Scottish feel.
Shepherd's Pie 
Shortcrust Pastry Ingredients for Shortbread Biscuits
Currently displaying quantities in US Imperial Measurements
How to Cook Shortbread Biscuits
- Allow the butter to stand at room temperature for a while then place it in a large bowl and beat it with a fork until it's soft and creamy. Add the sugar and then sieve (strain) in the flour into the bowl. Mix well using your hands (The mixture may seem quite dry but this is normal since the heat from your hands will be sufficient to blend the ingredients).
- On a lightly floured surface, roll the mixture flat so it is about 1/8" (3mm) thick and, using a small cup or glass (or a cookie cutter if you have them) about 2"-2½" (5cm-6.5cm) diameter, cut circles of dough and place them on a lightly buttered flat baking tray.
- Place the baking tray into a preheated low oven (Mk 3 - 325ºF - 170ºC) for about 25-30 minutes until the biscuits turn a very pale golden colour. Remove the biscuits and place them on a wire cooling rack if you have one - otherwise a large flat plate will work. Immediately prick the top of the biscuits three or four times with a fork and sprinkle a little caster sugar (superfine sugar) over the top..
- Once cool, they can be stored in an airtight container for up to one week.
GRAHAM'S HOT TIP:
To make crisper shortbread biscuits, reduce the flour to 7oz (200g) and add 2oz (55g) of cornflour (cornstarch or wheat starch) to the mix.
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