July 13, 2009


TM Shortbread


Everyone said this is the best shortbread they've tasted and better than from a shop!

I’ve only made shortbread once before and I used Stork margarine which didn’t work at all! So I’ve learnt you must use butter, preferably unsalted, and these are really nice when they’re rolled quite thin, about 5mm thick.

  • Oven temperature: Gas mark 4/350°F/180°C
  • You will need: a large mixing bowl, lightly greased baking sheets, a rolling pin, a 5cm fluted cutter

  • 100g (4oz) butter, softened
  • 50g (2oz) caster sugar
  • 175g (6oz) plain flour
  • extra caster sugar to dip

  1. Preheat the oven to Gas mark 4/350°F/180°C.
  2. Cream the butter and sugar together until light and fluffy.
  3. Sift the flour in a little at a time and mix to a stiff dough. Knead lightly until smooth.
  4. Roll out the dough on a lightly floured board to 5mm thick (if your dough is cracking then just ease the dough together and be delicate with the rolling pin!).
  5. Using a fluted cutter, cut circles approximately 5cm in diameter.
  6. Place on the prepared baking sheets and prick lightly with a fork.
  7. Bake for 10-12 minutes or until light golden brown.
  8. Cool on the baking sheet for 1 minute, then place upside down in the caster sugar so that the biscuits are well coated.
  9. Cool on a wire rack.


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