Shortbread
, 50 min, Makes 16–20 shortbread
Buttery, crumbly shortbread biscuits with a tender crumb, baked until pale golden.
| prepPreheat oven to 190°C / 170°C Fan / Gas 5 | |||||||||
| prepLine a large baking tray with baking paper | |||||||||
| 125 g unsalted butter, softened | Beat butter & sugar until smooth | Stir in flour until combined | Knead dough on work surface until smooth | Roll out to 1 cm / ½ in thick | Cut into rounds or fingers, place on tray | Prick tops with fork, sprinkle with sugar | Chill 20 min | Bake 190°C / 170°C Fan, 15–20 min until pale golden | Cool on wire rack |
| 55 g caster sugar | |||||||||
| 180 g plain flour | |||||||||
| caster sugar, extra to finish | |||||||||
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