Hi everyone! Today I’m sharing a recipe for shortbread biscuits!
If I was more organised, these would have been up months ago! I actually made these at Christmas and forgot to take a photo of them. After seeing Ash at Brewed Awakening post a recipe for Earl Grey Tea Shortbread Cookies, I decided that I should upload my recipe!
I’m not very good at making biscuits and pastries. I get very impatient with the kneading stage and usually I get frustrated. But as my favourite Home Economics teacher said, it’s only a silly bit of dough and it’s not worth getting worked up over!
These shortbread biscuits come from the Great British Bake Off cookbook. They go down a treat with my family! I’m not claiming that they’re the best shortbread ever, but they’re easy to make and they do taste yummy!
The mixture of this is super crumbly, so you might find it easier to gather it into two separate balls so it’s not overworked. I don’t usually get bogged down in incorporating every single crumb because I’m lazy.
I cut these using the tops of champagne flutes so they’re small. You could make them bigger, but I prefer having little nibbly bakes at Christmas time. Cutting them small means it’s easier to chill them too. For the second chill, I stack them on top of each other and wrap them in cling film. This is so helpful for if you have limited room in the fridge!
Definitely give these shortbread biscuits a try! They’re delicious, and perfect for snacking!
Shortbread Biscuits (adapted from The Great British Bake-off Cookbook)
200g unsalted butter, softened
110g caster sugar
330g plain flour
½ teaspoon ground mixed spice
1. Beat the sugar and butter together until light and fluffy.
2. Sieve the flour and mixed spice into the bowl and mix with a wooden spoon.
3. Using your hands, gather the mixture into a ball of dough. Wrap in cling film and chill for 15 minutes.
4. Roll the dough out to about 8mm thick. Using a biscuit cutter, cut out shapes. Chill the shapes for 15 minutes.
5. Preheat the oven to 165 degrees fan.
6. Bake the shortbread for 12-18 minutes, or until firm and a pale golden colour. Leave to cool on the trays for 5 minutes, then transfer to a wire rack and cool completely.
7. Once cooled, dust lightly with caster sugar.
I make mine really small, and they can take between 12-18 minutes depending on how hot the oven is. Just make sure you keep an eye on them and take them out when they are a light golden colour!
I made 30 by using the top of a champagne glass to cut them!