English shortbread biscuits

English Shortbread Biscuits

English Shortbread Biscuits Recipe

English Shortbread biscuits are all time favorite biscuits. Making them is so easy and quick if you follow some simple rules and tricks.

Tips :

  1. They mix slowly and they cook slowly on lower temperature. 
  2. Mix just until combine and crumbly type of texture.
  3. Rest it in fridge for 15-20 minutes before cutting biscuits.
  4. Use chilled butter.
  5. Don’t over work the dough. Do not roll it more than 2 times.
  6. Do not use excess of dry flour while rolling.
  7. You can keep this dough in fridge for almost 1 week.

Variations:

  1. You can add any dry spices in it like cumin to give it a flavour.
  2. You can also add raisins in it. Soak them in hot water overnight. Throw the water in the morning, dry raisins nicely with a paper towel then use in it.
  3. You could also make chocolate shortbread biscuits (recipe here)

Serving : Makes about 28-30 small biscuits

Ingredients

  • Plain flour   10 oz
  • Cornflour   2 oz
  • Caster Sugar   4 oz
  • Salted Butter   8 oz

Directions

  1. Add all ingredients in a bowl of a mixer attached with a paddle attachment. 
  2. Run it slowly on speed 1.
  3. For less than 2 minutes or until mixture combines together and crumbly.
  4. Take it out. Make a ball and cover in clingfilm. Do not knead it. Make ball with light hands.
  5. Keep in fridge for 20 minutes.
  6. Roll it on a lightly floured surface to about 15 mm thick and cut with desired cutter.
  7. Again keep in fridge for about 5-10 minutes.
  8. Cook at 145-150 C (Low-Medium) for 20-25 minutes or until cooked.
  9. When out of the oven sprinkle with sugar.
  10. Transfer to a cooling wire.

Picture Directions,

English shortbread biscuits
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1, Add all ingredients in a bowl.
English shortbread biscuits
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2, Run the mixer attached with the paddle attachment on speed 1.
English shortbread biscuits
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3, Mix until crumbly and almost combines together. Not more than 2 minutes.
English shortbread biscuits
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4, Take it out on a flat surface.
English shortbread biscuits
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5. Combine it with your hand lightly, make a ball and cover with clingfilm. Keep in fridge for 15-20 minutes.
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6. Keep it on a lightly floured surface.
English shortbread biscuits
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7. Roll it almost 15 mm thick.
english shortbread biscuits
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8. Cut it with desired cutter.
English shortbread biscuits
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9. Keep them on a tray lined with silicone mat or parchment paper.
English shortbread biscuits
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10. Bake in a preheated oven at 150 C for 20-25 minutes. Sprinkle with sugar after taking them out of the oven and let them cool.
English shortbread biscuits
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English shortbread biscuits

 

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