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Shortbread Biscuits (Cookies)
Buttery, crumbly Scottish Shortbread Biscuits, just three ingredients for the best biscuits of all.
Ingredients
- 300 grams plain (all purpose) flour
- 100 grams caster sugar superfine
- 200 grams butter
- 2 tablespoons caster sugar for dredging
Instructions
- 300 grams plain (all purpose) flour, 100 grams caster sugarSift the flour into a bowl and stir in sugar.
- 200 grams butterKeep the butter in one piece and gradually work it into the flour and sugar withyour fingertips until it comes together into a dough. Knead well
- Dust the work surface with a little flour then pat the dough down and use a rolling pin to roll the dough to about 1/2 cm (1/8 in). You may have to keep pushing the dough back together again as it is very crumbly.
- Cut out the biscuits (cookies) with a cookie cutter. Slide the cut biscuits off the work surface with a knife and onto a baking sheet.
- Roll out the remaining dough and keep cutting until all the dough is used.
- Bake in the oven at 180/170C Fan/ 325F for about 8 minutes until firm and pale golden brown.
- 2 tablespoons caster sugarLift onto a cooling tray with a spatula and use a sieve or tea strainer to dust the biscutis with caster (superfine) sugar.
- Once cool store in an airtight container for up to 2 weeks.
Nutrition
Calories: 194kcalCarbohydrates: 22gProtein: 2gFat: 11gSaturated Fat: 7gCholesterol: 29mgSodium: 96mgPotassium: 25mgFiber: 1gSugar: 7gVitamin A: 333IUCalcium: 6mgIron: 1mg