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Super Easy Shortbread Biscuits

December 20, 2016

These biscuits are a great recipe, nice and short, easy and store really well, you could even freeze them once baked.


Makes 20 stars

125g/4oz butter
55g/2oz caster sugar, plus extra to finish
180g/6oz plain flour

Heat the oven to 190C/375F/Gas 5.

Beat the butter and the sugar together until smooth.
Stir in the flour to get a smooth paste. Don't over work it. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick. It will be crumbly so don't panic.

To make it with the least mess, I roll the pastry out in between sheets of greaseproof and also to get even thickness, I added some chopsticks for the roller to roll on.

Cut into rounds or fingers or stars and place onto a baking tray. If you want you can sprinkle with caster sugar.

Chill in the fridge for 20 minutes. Don't skip the fridge part, this part makes the biscuits crispy & short, if the pastry is warm going in the oven, your biscuits will come out greasy!

Bake in the oven for 10 minutes, or until pale golden-brown. Set aside to cool on a wire rack.




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