Butter Shortbread Biscuits rich biscuits with a taste of the past.  Easy to make and could be packed in a pretty box and given as Christmas presents.

IngredientsButter Shortbread Biscuits

6 oz (175 g) butter (at room temperature)
3 oz (75 g) golden caster sugar, plus extra for dusting
6 oz (175 g) plain flour,
3 oz (75 g) fine semolina


Pre-heat the oven to gas mark 2, 300°F (150°C).

Place the butter in a mixing bowl and beat it well to soften it

Add the sugar and beat well until smooth

Add the semolina and sift in the flour and work the mixture with your hands until smooth and forms a dough which leaves the bowl clean.

Transfer the dough to a floured surface and roll about 5mm thick

Cut the dough by hand or with pastry cutters into the shapes you want

Place on a baking tray and prick the biscuits all over so the centres don’t rise

Bake i the centre of the oven for 8 to 10 minutes until pale golden brown and the centres are firm

Cool on a wire rack the dust with caster sugar

If you want you can form the dough into a round and bake in a shallow cake tin with fluted edges, prick all over and bake for 60 to 70 minutes until pale gold and firm in the middle.

Mark out the surface into 12 wedges. Leave it to cool in the tin, then, when it’s cold, dust with caster sugar then cut it into wedges.

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{November 2, 2011} {Tags: , , , }