A simple easy recipe that is fun for adults and kids alike, makes traditional crumbly British shortbread that melts in the mouth. Great fun, can be decorated once cool, and cut into different shapes.
Pre-heat the oven to gas mark 2, 300 degrees F (150 degrees C).
A baking sheet, lightly greased.
-Begin by first beating the butter with a wooden spoon to a soft consistency, then beat in first the sugar and then the sifted flour.
-Still using the wooden spoon, start to bring the mixture together, then finish off with your hands to form a ball, should the mixture crumble when forming kneed 1 tsp of butter into the mixture and retry forming the ball.
-Now transfer this to a board lightly dusted with caster sugar, then quickly and lightly roll it out to about 1/8 inch (3 mm) thick (dusting the rolling pin with sugar if necessary).
-Use a 3 inch (7-5 cm) fluted cutter to cut the biscuits out, then arrange them on the baking sheet and bake on a highish shelf in the oven for 30 minutes. Cool the biscuits on a wire rack for an hour, dust them with some caster sugar, and store in an airtight tin to keep them crisp.
For fan assisted ovens reduce the temperature by 10'C and bake for 24 minutes instead. Biscuits should be golden and crumbly.
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 115 | ||
Calories from Fat: 56 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 16.3mg | 5 % | |
Sodium 43.8mg | 2 % | |
Potassium 13.9mg | 0 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 13.1g | ||
Protein 1.2g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 115
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