Shortbread Biscuits

Sweetheart sugar shortbread is a recipe I used from Cathryn Dresser’s book called Let’s Bake. I didn’t use a heart cookie cutter nor put sugar on the shortbread, hence it is named plain and simply Shortbread Biscuits.

I love this recipe because there are minimum ingredients required. It can make around 20 – 30 biscuits.  I used a round cutter and I made 24 biscuits.

Ingredients:

• 200g unsalted butter, slightly soft
• 100g golden caster sugar plus extra for sprinkling (we didn’t add any)
• 300g plain flour plus a little extra for dusting
• Pinch of salt

Method:

1. Preheat the oven to 180c/160c/gas mark 4. Line 1-2 baking trays with non-stick baking parchment.
2. Cream together the butter and sugar until the mixture is smooth pale and creamy.
3. Sift in the flour and salt, then beat the mixture until it begins to form a dough.
4. Tip out the dough and roll it out with a rolling pin until it is about the thickness of two pound coins. Then cut out your shape with your cookie cutter. Re-roll the trimmings to cut out more shapes if necessary.
5. Bake for 10 – 15 minutes until they are a pale gold colour.
6. Sprinkle the hot biscuits with caster sugar then carefully move to a wire rack to cool. We omitted this step as the biscuits themselves are quite sweet.

Cathryn’s book is out now, you can check them out in major book stores. We also followed two of her other recipes and made: pitta pockets and scones.