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Shortbread biscuits

Shortbread biscuits

Shortbread biscuits

PT30M

PT2H

Why not try?

1
Preheat the oven to 160°C/gas mark 3
2
Cream together the butter and sugar in a large mixing bowl. Gently incorporate the flours until smooth, then break the dough into 4 pieces. Roll out into 5cm long logs, wrap in cling film and place in the fridge to set for at least 2 hours
  • 450g of butter
  • 225g of icing sugar
  • 450g of plain flour
  • 225g of cornflour
3
When nice and firm, remove the cling film from the logs and slice into 5mm thick discs. Lay the biscuits out onto a baking tray, then place in the oven for around 8 minutes, until nicely golden brown
4
Remove from the oven, sprinkle with sugar and place on a wire rack to cool
  • 20g of caster sugar, for sprinkling

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Ingredients

Metric

Imperial

  • 450g of butter
  • 225g of icing sugar
  • 450g of plain flour
  • 225g of cornflour
  • 20g of caster sugar, for sprinkling

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Shortbread biscuits

 
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