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Shortbread Recipe
by Louise Robbins

Shortbread

This is my favourite recipe for shortbread and is actually scottish!
A firm favourite with all who try it!

Rating: 5/5
Avg. 5/5 1 vote
Prep time: 20 minutes United Kingdom British
Cook time: 20-30 minutes Servings: 1

Goes Well With: cup of tea

Ingredients

  • 8oz plain flour (swap 1oz of flour for 1oz of cocoa to make chocolate shortbread -OR double the recipe make half choc & half plain - roll out into sausages & twist choc & plain together to get a lovely yin yang type biscuit!)
  • 4oz cornflour
  • 4oz icing sugar (sifted)
  • 8oz butter (softened & cut into pieces)

Directions

  1. Put it all mixer in together & mix well.
  2. OR if by hand mix butter & sugar together and then add flour bit by bit until dough is smooth & pliable.
  3. You can cut out biscuits/fingers (prick them over), put it in moulds or make rounds. Chill the dough once cut/formed etc for 20 mins - I leave it while the cooker heats up)
  4. To make it REALLY easy I cut the dough in half and roll out 2 sausages and wrap them in greaseproof like a christmas cracker and then put in the fridge. Once firm I take the dough out & slice into 1cm discs to cook.
  5. Cook for 20-30 mins on 150C 'til pale golden.