Freezer Friendly/ Recipes/ Treats/ Vegetarian

Freezer Friendly: How to Make Shortbread

This is the easiest recipe for shortbread you’ll find. The delicious, crumbly biscuit Shortbread. Is a treat that can be enjoyed either on its own or with a warm drink. Try making these easy, buttery biscuits as homemade Christmas presents, with chocolate chips worked into the dough.

Freezer Friendly: How to Make Shortbread

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By Rose Serves: 24
Prep Time: 5 minutes Cooking Time: 30 minutes

Try making these easy, buttery biscuits as homemade presents, with chocolate chips worked into the dough

Ingredients

  • • 250 g salted butter, softened
  • • 90 g icing sugar
  • • 300g plain flour

Instructions

1

Preheat oven to 160C.

2

Butter and line a 31.5 x 23.5 cm baking tray with baking paper and overhang it.

3

Beat butter until smooth. Add icing sugar and beat until well combined.

4

Add half the flour and beat until mostly mixed. Then beat in the remainder. Use your hands to bring it together into a ball of dough.

5

Form into a rough rectangle shape, then transfer into the tray. Press into the pan. Optional: Roll over the top using a glass for a smooth surface. Don’t press down too hard.

6

Bake for 20 minutes until edges are very light golden and most of the surface is still pale gold.

7

Remove from the oven. Working quickly, cut into desired shape and prick all over with a fork.

8

Return to the oven for about 7 minutes or until the surface is light golden. Turn the oven off, crack it open ajar, then leave to cool for about 1 hour in the oven – it allows the shortbread to finish cooking without the surface browning.

9

Remove from the oven, use paper overhang to remove the biscuits from the pan. Cool fully on a wire rack.

10

Store homemade shortbread in an airtight container for 3 days or in the freezer for up to 2 months.

Notes

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