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I use ounces for this one as it's been passed down from my Gran to my Mum to me, and it's also easier to remember the amounts! 4-8-12

4 ounces (113g) castor sugar

8 ounces (225g) softened unsalted butter

12 ounces (340g) plain flour + a little extra to flour the work surface

 

Shortbread biscuits

preparation 5 mins • you cook for 10 mins •

Makes 20-25 depending on size and shape

Watch a 30 second preview of my cook-along video below

 

Shortbread is the most moreish of biscuit! You may have just eaten a big Christmas dinner but you'll always have room for a piece of buttery shortbread. I dare you to only have one! These are so easy to make and it's great to get the kids involved using their favourite pastry cutter shape - Angel or Power Ranger, these shortbread biscuits are delicious.

Food processor

Non-stick baking tray

Rolling pin

Pastry cutters

Fork

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This video is more for demonstration purposes as you may be making larger quantities. You can start by cooking-along then continue alone to make as many as you like, or watch the videos first then cook without them. If you're going to cook-along then preheat your oven to 180c. Have everything weighed out and ready with your food processor plugged in and plenty of room to roll out the dough. Now click here!

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This week, there are two original recipes on my newsletter which will make Christmas that little bit easier, and taste that much better! My Pork & Pickle Stuffing Balls and my Baileys Biscuits. The stuffing recipe is a great alternative to the traditional sage and onion - filled with pork, apple and chunky pickle, it has a real tang to it and is very easy and cheap to make. My very grown-up Baileys Biscuits have a good whack of alcohol and a delicious chewy, oat bite to them - naughtily moreish!

Throughout December, the theme for my newsletters is, not surprisingly, 'Christmas'! I have 3 great recipes for you this month, from my Grand Marnier Soufflé to Baileys Biscuits. So sign up for free today to get your recipes each week, along with valuable cooking tips for the festive season.

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Put the butter, sugar and flour into your food processor and blend until you have a crumby mix. Lightly flour your work surface and then empty the dough on top. Bring the dough together with your hands into a ball. Flatten slightly with your hands, lightly flour your rolling pin and then start rolling out.

Roll out until you have a nice flat area about half a cm thick. Cut out your shapes and carefully place them on a baking tray. Gather up the remainder of the dough, bring together into a ball again and repeat the process until all the dough is used up.

Lastly using a fork, prick the shortbread all over before baking in the oven for 20 minutes until they just start to turn golden. Remove from the oven to a wire rack to cool and harden.

I hope that you enjoy them.

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