Butter shortbread
A simple three-ingredient biscuit with a melt-in-the-mouth crumb.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 55 min
- Makes
- About 20 biscuits
Ingredients
- 150 g plain flour, plus extra for rolling
- 100 g cold butter, cubed
- 50 g caster sugar
- 1 tablespoon sugar, for sprinkling
Method
- Heat the oven to 170°C, or 150°C fan, and line a baking tray.
- Put flour, butter and sugar in a bowl; rub together until the mixture resembles crumbs.
- Gently squeeze the mixture into a dough without overworking it.
- Roll on a lightly floured surface to 5 mm thick and cut into fingers.
- Transfer to the tray, mark with a fork, sprinkle with sugar and chill for 20 minutes.
- Bake for 15–20 minutes until the edges are golden; cool on the tray for 10 minutes.
Notes
Do not overwork the dough; a slightly crumbly texture creates tender shortbread. Reference: Good Food — Shortbread.