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
Try making these easy, buttery biscuits as homemade presents, with chocolate chips worked into the dough
- • 250 g salted butter, softened
- • 90 g icing sugar
- • 300g plain flour
Preheat oven to 160C.
Butter and line a 31.5 x 23.5 cm baking tray with baking paper and overhang it.
Beat butter until smooth. Add icing sugar and beat until well combined.
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.
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.
Bake for 20 minutes until edges are very light golden and most of the surface is still pale gold.
Remove from the oven. Working quickly, cut into desired shape and prick all over with a fork.
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.
Remove from the oven, use paper overhang to remove the biscuits from the pan. Cool fully on a wire rack.
Store homemade shortbread in an airtight container for 3 days or in the freezer for up to 2 months.
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