20 July, 2020
Recipe For Shortbread Biscuits
Here is a versatile recipe for shortbread biscuits and I have included five different varieties you can make to try.
Everybody loves this tea time treat.
Basic Recipe For ShortBread Biscuits
You Will Need:
350g (585ml) cake flour
100g (165ml) cornflour
100g (120ml) castor sugar
250g (250ml) butter
- Sift the flour and the cornflour into a bowl.
- Add the castor sugar and salt and rub in the butter to form a soft dough.
- Shape into biscuits or press into a greased baking tray.
- Bake in a preheated oven of 160 degrees celsius for 20 minutes.
- Allow cooling before removing them from the baking tray.
This recipe for shortbread biscuits makes 25 biscuits.
Shortbread Biscuit Variations
Add 100ml of orange juice to the shortbread dough.
Place the dough in a piping bag with a fluted nozzle.
Pipe 10cm lengths onto a greased baking tray.
Bake and allow to cool before removing from the baking tray.
When cool, you can dip one end of each biscuit into melted chocolate and allow to set before serving.
You could also pipe them in a C shape as seen in the picture.
Add 50ml sliced preserved ginger to the shortbread dough.
Roll dough into a thick sausage shape and flatten the sides.
Leave in the fridge for an hour, then cut thick slices and place on a greased baking sheet.
Bake and allow to cool before removing them from the baking tray.
Add 50ml toasted slivered almonds to the shortbread dough.
Shape into balls or crescent shapes.
Bake on a greased baking tray as above.
Dust with icing sugar while still hot and allow to cool before removing from the baking tray.
Add 15ml lemon juice and 10ml grated lemon rind to the shortbread dough.
Press into a rectangular baking tray, prick all over with a fork, and bake as above.
Slice into finger shapes while still warm and sprinkle with castor sugar.
Molded Fennel Shortbread
Add 15ml fennel seeds to the shortbread dough.
Dust a shortbread mold with cornflour, shaking off any excess.
Press the dough firmly into the mold.
Tap the back of the mold sharply over a greased baking sheet to release the biscuit.
Dust mold again for each biscuit. Bake as above.
Dust with castor sugar while still warm.