Shortbread Biscuits (Cookies)
Buttery, crumbly Scottish Shortbread Biscuits, just three ingredients for the best biscuits of all.
- 300 g plain flour
- 100 g caster sugar
- 200 g butter
- caster sugar for dredging
Sift the flour into a bowl and add the sugar. Work in the butter with your fingertips - keep it in one piece and gradually work in the dry ingredients. Knead well.
Pat down on a work surface and use a rolling pin to roll the dough to about 1/2 cm (1/8 in) and cut out with a cookie cutter. You will probably have to keep pushing the dough back together again as it is very crumbly.
Slide the cut biscuits off the work surface with a knife and onto a baking sheet.
Bake in the oven at 170C (325F) Mark 3 for about 8 minutes until firm and pale golden brown.
Lift onto a cooling tray with a spatula and dredge with caster (superfine) sugar.
Calories: 194kcalCarbohydrates: 22gProtein: 2gFat: 11gSaturated Fat: 7gCholesterol: 29mgSodium: 96mgPotassium: 25mgFiber: 1gSugar: 7gVitamin A: 333IUCalcium: 6mgIron: 1mg
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