MUNCH RATING: 5/5
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
- Preheat the oven to Gas mark 4/350°F/180°C.
- Cream the butter and sugar together until light and fluffy.
- Sift the flour in a little at a time and mix to a stiff dough. Knead lightly until smooth.
- 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!).
- Using a fluted cutter, cut circles approximately 5cm in diameter.
- Place on the prepared baking sheets and prick lightly with a fork.
- Bake for 10-12 minutes or until light golden brown.
- Cool on the baking sheet for 1 minute, then place upside down in the caster sugar so that the biscuits are well coated.
- Cool on a wire rack.