Everyone loves my shortbread!! I’m not just blowing my own trumpet… ask any of my clients that have tried it and they will tell you it’s delicious! It’s a classic recipe and like many of my recipes, it can be jazzed up with extra flavour if you’re feeling adventurous.
This recipe makes approximately 12 biscuits, depending on the size of your cutter.
- 2oz sugar (50g)
- 4oz unsalted butter, cubed, room temperature (100g)
- 6oz plain flour, plus extra for dusting
- 1tsp of vanilla extract
- Add your flour and sugar into a mixing bowl and combine them.
- Add your butter cubes and rub the butter with the flour/ sugar mix between your thumbs and fingers, until you have a crumb-like mixture.
- Add your vanilla extract and begin to knead until your mixture comes together. Wrap your dough and allow it to rest for 30 minutes. This will help when you roll it out.
- Dust your surface and rolling pin with some flour. Make sure you’re generous with the flour on your surface, as you do not want it to stick.
- Tip your dough onto the floured surface, pat it out so it is around an inch thick, then lift the dough, and spread some more flour underneath it.
- Roll out your dough until it’s around 0.5cm thick, if it feels like it’s sticky, don’t be afraid to dust with a little more flour.
- Using a 7.5cm cutter or a glass if you do not have a cutter, begin to cut out your biscuits.
- Place them onto a parchment-covered baking sheet.
- Once you have used up all your dough and placed all your biscuits evenly spaced out on the sheet. Pop them in the fridge for 20 minutes.
- Whilst your biscuits are in the fridge you can pre-heat your oven to 160c/ Gas Mark 2
- After you have chilled your biscuits in the fridge, bake them in the oven for approximately 20 minutes or until they start to go golden.
- Remove from the oven once cooked and sprinkle with sugar. Leave to cool. Once they have cooled, store them in an airtight container in the fridge and they will be fine for up to 4 weeks… if they last that long. Once you eat a warm biscuit, I can guarantee they will be gone in no time.
You can also jazz up your shortbread by experimenting with flavours, add some lemon zest, orange zest, ground mixed spice, culinary lavender. Or if you’re feeling extra fancy, you could dip them in melted chocolate!
Love, Keeley x
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