Perfect for when you fancy a spot of baking but you're pushed for time, this delicious recipe is easy to make and creates tasty shortbread every time. 

This month͛s pudding recipe is pared-back shortbread recipe.

There are lots of swizzy ways to adapt the recipe, with flavoured icing or smears of chocolate. But I think shortbread is best served plain, with a cup of herbal tea or coffee at the end of a meal, or mid-afternoon.   

Ingredients:

  • 250g unsalted butter (room temperature) 
  • 100g caster sugar 
  • 350g plain flour 

Method:

  1. Preheat the oven to 170°C, and line two trays with baking parchment
  2. Cream the butter and sugar until it͛s starting to turn pale and fluffy. Sift the flour into the mixture, and use a spatula to roughly incorporate it
  3. Tip out the mixture onto a floured surface, and gently knead it into a dough. Roll out the dough, and then cut into shapes
  4. Move the shapes onto a baking parchment, prick with a fork and chill in the fridge for 20 minutes
  5. Bake for 25 minutes, until they are just starting to turn golden at the edges
  6. Gently lift the biscuits to a cooling rack and dust with sugar

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