Make bigger batches and give them as holiday gifts for family and friends. Photograph: Felicity Cloake Makes about 12 portions. Want a cookbook of our best dessert recipes? Try making these easy, buttery shortbread biscuits for an afternoon activity with the kids.

Shortbread recipes Scottish shortbread is a biscuit to really sink your teeth into. This basic Scottish butter shortbread is a simple three-ingredient cookie that is more of the sums of its parts. These will be delicious for two or three days and make a lovely present for someone special. In a large bowl using a hand mixer, beat together butter and powdered sugar then add vanilla. Preheat oven to 325° and line a baking sheet with parchment paper. If it splits or tears, just press it back together – but remember, the less you work the dough, the shorter and better these biscuits will be. ”, Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, 200 g plain flour , plus extra for dusting, 50 g caster sugar , plus extra for sprinkling over, 125 g unsalted butter, 1 orange , zest of, 30 g good-quality dark chocolate (70% cocoa solids), 1 teaspoon caraway seeds, 2 tablespoons lavender honey, 20 g lavender sugar (use only 25g caster sugar in the main ingredients when making this version), ½ a small bunch of fresh lemon thyme , leaves picked, 1 lemon , zest of, 1 teaspoon vanilla extract or paste.

Prick the dough all over with a fork.

Here are a few suggestions; add them before incorporating the flour to the butter-sugar creamed mixture: Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. For ginger shortbread: Add 1/3 cup finely diced crystallized ginger and 1 teaspoon ginger. https://www.thespruceeats.com/classic-shortbread-recipe-3052187 (Nutrition information is calculated using an ingredient database and should be considered an estimate. Once the mixture is well incorporated, use a small offset spatula to spread or pat it into the bottom of an ungreased 13 x 9 x 2-inch baking pan. In today’s post: Learn how to make the most amazing homemade shortbread – it’s super easy! Note that because this dough is fairly loose, it can be a bit challenging to roll into intricate shapes. For a sweet twist, dip the cookies into melted chocolate or white chocolate or frost them for a festive holiday treat.

Once it’s in the shape you like – which could be square, round, or a few small finger-shapes – feel free to thumb or pinch the edges. The BEST easy shortbread recipe.

Read about our approach to external linking. Preheat the oven to 170°C/325°F/gas 3.

Combine the butter and sugar in the bowl of a stand mixer.

For butter-pecan shortbread: Add 1/8 teaspoon butter-rum flavor and 1 cup finely diced toasted pecans. If using, dust with powdered sugar. Push or roll it out until it’s 1cm thick – do this directly on to a baking sheet lined with greaseproof paper so you don’t have to move it. This recipe also works as homemade Christmas presents, with chocolate chips or orange zest added the dough.

Shortbread has been one of my dad’s favorite Christmas treats for YEARS. Keep an eye on it – you want a lovely light golden colour (unless you’re making the lavenderhoney version, which will be darker). The name comes from the fact that "short" was an old usage for the term "crumbly."

I’m not sure he’s ever happier than when he finds a tin of Walker’s shortbread under the tree.

Because of the high fat content, the biscuit's texture is indeed crumbly and crispy. Because of its mild buttery flavor, the traditional shortbread recipe has room for other flavors. Gradually stir flour into the creamed mixture until well blended.

Cream the butter and sugar until light and fluffy.

Remove from the oven and immediately cut into squares or rectangles. Use a paddle attachment for the stand mixer, or mix by hand with the help of a wooden spoon. For chai-spiced shortbread: Add 1 teaspoon cinnamon, 1/4 teaspoon crushed cardamom, and 1/8 teaspoon cloves.

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Mix the flour and sugar together in a mixing bowl. Rub in the butter with your thumb and forefinger, then add your chosen flavourings (if you’re using chocolate or seeds you might want to push these into the dough at the end, after you’ve rolled it out) and squash, pat and push it into a dough. Vary the flavor of your shortbread with the following simple additions. Our recipe ideas include classic biscuits, Millionnaire's shortbread and everything in between... Millionaire’s shortbread 50 ratings 3.9 out of 5 star rating 115g butter, at room temperature 55g caster sugar (I like to use golden for flavour) If you want to score lines on the shortbread so that you can click the biscuits off into pieces later, you can. Crumbly, dense and rich, it's made with a generous amount of butter, which gives it its melt-in-the-mouth texture. Cool completely before removing from pan. You can buy good-quality packets or tins of individual shortbread biscuits, either plain or with additions such as chocolate chips or stem ginger pieces.

“The simplicity of these biscuits makes them wonderful in desserts, but for me the best way to celebrate this biscuit is with a cup of tea.

Felicity's perfect shortbread.

Get it free when you sign up for our newsletter. Leave to cool, then put away in a tin or serve. Make strawberry shortcakes by serving a sandwich of shortbread filled with whipped cream and fresh strawberries.

Sprinkle over some caster sugar, then pop the baking sheet into the oven and cook for 20 to 30 minutes.

The best things in life are simple and sweet—which is why we love these shortbread cookie recipes so much. It’s pale golden-brown in colour and is traditionally baked in a round, flat shape, pricked with a fork and sprinkled with caster sugar. Shortbread can be eaten on its own or crumbled and used as a base for tarts or cheesecakes. Keep for up to five days at room temperature in an airtight container. Pat the shortbread into the pan and cut after baking or roll it and cut the dough in the preferred shape.

Don’t knead it, you just want to pat it down flat. The shortbread can be shaped before or after cooking, and most traditional recipes call for discs, squares, petticoat tails (triangular pizza-shaped slices made out of a big circle), or thick rectangular fingers. Bake in the preheated oven for 40 to 45 minutes until just lightly browned. Alternatively, use a hand mixer in a sturdy bowl. Alternatively, roll the dough out on a lightly floured surface and cut out with round or square cookie cutters. If you'd like a thicker shortbread, use a 9-inch square pan. Crumbly, dense and rich, it's made with a generous amount of butter, which gives it its melt-in-the-mouth texture. https://www.jamieoliver.com/recipes/chocolate-recipes/scottish-shortbread Scottish shortbread is a biscuit to really sink your teeth into.

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