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1
Cream the butter and the sugar together until soft, light and creamy.
2
Add the flour in 2 halves to the creamed butter mix and gently fold it together until you have a crumbly dough.
3
Tip it out onto non floured surface, and very gently knead it until it all comes together into a soft pliable cookie dough.
4
Grease and line a baking tray/cookie sheet with parchment paper.
5
Preheat your oven to 170°C / 340°F / Gas mark 3.
6
Roll out the dough into a rectangle, 9x5x ⅜ in / 23x13x1cm, use your bench scraper to straighten up the sides.
7
Cut it into three 3x5in / 7.5x13cm slabs, then cut five 1in / 2.5cm strips out of each slab, giving you 15 shortbreads in total.
8
Line them up on your prepared baking sheet.
9
Using a cocktail stick prick 8 holes in each of the shortbreads as shown in the video.
10
Lightly sprinkle each biscuit with granulated sugar.
11
Place the tray in the middle of your preheated oven and bake for 15 minutes.
12
Once done, gently lift them off the tray and onto a wire rack.
13
Allow them to completely cool and harden.
14
They are now ready to eat.
15
Enjoy.
Method
Ingredients
- 130g / 4½oz Butter (Salted)
- 60g / 2oz Caster Sugar
- 185g / 6½oz Plain/All-purpose flour
- 2g / ¼tsp Salt (Omit: if using salted Butter)
Heavy duty, carbon steel, non-stick, baking tray
Adjustable Stainless Steel Rolling Pin
Skeleton style Oven Gloves. Rated for up to and not beyond 260°C / 500°F.
Bakers scraper
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