Thyme with Niki https://thyme-with-niki.uk

Traditional Shortbread

Classic buttery Scottish biscuits

Simple, rich and crumbly shortbread made with butter, caster sugar and plain flour.

Servings 20
Prep 30 min
Cook 20 min
Total 50 min
Difficulty Easy
Niki's Notes

You can't get much easier than making shortbread - and they're a great introduction to baking.
A wonderful friend in South Africa makes batches of these shortbread and leaves them in containers on the kitchen counter for whenever anyone in the house wants a sweet treat. They don't last long.
The secrets to keep the biscuits light and flaky are to use good quality butter; try not to handle the dough too much as the heat from your hands will melt the butter; and don't skip chilling the dough in the fridge for 20 minutes before baking.
For variations, add either 1 teaspoon of good quality vanilla extract when creaming the butter, or gently add 50-60g of mini chocolate chips after the flour has been incorporated.
If you want to use an air fryer to bake them, lower the baking temperature to around 165°C (330°F), line the basket with perforated parchment paper and allow the biscuits to firm up as they cool.

Ingredients

Shortbread

Method

Make the shortbread

  1. Preheat the oven Heat the oven to 190°C, 170°C fan or gas 5.
    190°C (374°F) oven
  2. Cream the butter and sugar Beat the softened butter and caster sugar together until the mixture is smooth and creamy.
  3. Make the dough Mix in the plain flour until the ingredients come together as a smooth paste.
  4. Shape the biscuits Turn the dough onto a work surface and gently roll or press it to about 1cm thick. Cut it into fingers or rounds and arrange them on a baking tray.
  5. Chill the shortbread Sprinkle the biscuits with a little extra caster sugar, then refrigerate them until firm.
    Chill the shortbread: 20 min
  6. Bake Bake until the shortbread is pale golden. Leave it on the tray briefly before transferring it to a wire rack to cool completely.
    Bake the shortbread: 15 min
    190°C (374°F) oven

Recipe from https://thyme-with-niki.uk