Shortbread biscuits
Item 1 of 1
Buttery shortbread biscuits are a favourite with a cup of tea, or as part of a larger dessert. Matthew Tomkinson's recipe makes a big batch, and uses icing sugar and cornflour for an extra crumbly texture when baked. Try experimenting with flavours and additions, perhaps some aromatic vanilla seeds, spicy ginger, or zesty lemon.
First published in 2015
Ingredients
Metric
Imperial
- 450g of butter
- 225g of icing sugar
- 450g of plain flour
- 225g of cornflour
- 20g of caster sugar, for sprinkling
SAVE RECIPE
Method
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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