275g Odlums Cream Plain Flour, plus extra for dusting
220g unsalted butter, diced
100g icing sugar, sifted
2tbsp of milk
A pinch of salt
How to:
Place the flour, butter, icing sugar and salt in a mixing bowl. Rub together until the mixture resembles breadcrumbs. If too dry add a tablespoon or two of milk.
On a lightly floured surface, knead gently to form a smooth ball of dough. Wrap this in cling film and place it in the fridge for at least 30 minutes.
Line two baking trays with parchment paper.
On a lightly floured surface, roll out the dough to 0.5cm thick. Using a 9cm cutter, cut out the biscuits. You can re-roll the trimmings.
Place the biscuits on the prepared trays and put into the fridge to rest for 30 minutes.
Preheat your oven to 170ºC/375ºF/gas mark 5.
Bake the biscuits for 12–14 minutes until pale and just beginning to colour but cooked through. They should be a nice golden colour.
The biscuits will be soft whilst warm, so leave on the trays for a few minutes until they have set, then transfer to a wire rack to cool.
Behind Every Bake
Easy Shortbread Biscuits
CATEGORY:
COOK TIME: 12-14 mins
Share Recipe
What you need:
275g Odlums Cream Plain Flour, plus extra for dusting
220g unsalted butter, diced
100g icing sugar, sifted
2tbsp of milk
A pinch of salt
How to:
Place the flour, butter, icing sugar and salt in a mixing bowl. Rub together until the mixture resembles breadcrumbs. If too dry add a tablespoon or two of milk.
On a lightly floured surface, knead gently to form a smooth ball of dough. Wrap this in cling film and place it in the fridge for at least 30 minutes.
Line two baking trays with parchment paper.
On a lightly floured surface, roll out the dough to 0.5cm thick. Using a 9cm cutter, cut out the biscuits. You can re-roll the trimmings.
Place the biscuits on the prepared trays and put into the fridge to rest for 30 minutes.
Preheat your oven to 170ºC/375ºF/gas mark 5.
Bake the biscuits for 12–14 minutes until pale and just beginning to colour but cooked through. They should be a nice golden colour.
The biscuits will be soft whilst warm, so leave on the trays for a few minutes until they have set, then transfer to a wire rack to cool.
