This popular Scottish bakery classic is an essential for Afternoon tea.
This is a super easy recipe (I promise), which makes approximately 10 -12 mouth watering biscuits. With only 15 mins prep , this recipe makes it easy to enjoy a nicely brewed cup of tea, in between the 20 minute bake time.
175g (6oz) unsalted butter, softened 75g (2 1/2oz) caster sugar, plus extra for sprinkling 250g (9oz) plain flour, plus extra for dusting 1/2 tsp saltPrepare ahead Make the shortbread dough up to 24 hours in advance of baking then store, wrapped, in the refrigerator Tips: Make sure the butter left out to melt. Do not be tempted to melt it in the microwave! Use a shaped silicone mould, et voila′, no need to roll out the dough! I use this one from Lakeland Good with a freshly brewed cup of mild black tea. One of favourites is Twinings English Breakfast.
- Preheat the oven to 180 C (350F/Gas4). In a large bowl beat the butter and sugar together until soft and creamy. Add the flour and salt and carefully mix together until well combined and the mixture forms into a firm dough.
- Put the mixture onto grease proof paper, mold into a ball and place in the refrigerator to chill of up to 10 minutes
- The dough should be slightly firmer after being refrigerated. Simply fill your mould with the biscuit dough and bake for 20 minutes, or until lightly golden. Sprinkle a large plate with sugar and allow the cookies to cool on the plate.
That’s it, all done! Now wasn’t that super simple? After cooling, they can be packed into a freezer proof container, and freeze for up to 3 months. Allow to thaw at room temperature for 30 minutes before serving.
If you try this recipe, I’d love to hear how it turned out.