- May 2017
- Makes 18 biscuits
- Hands-on time 15 min, oven time 30-35 min
Buttery, melt-in-the-mouth shortbread is the perfect accompaniment for a hot cuppa. Learn how to make shortbread with this easy recipe made with just five ingredients.
Prefer a traditional shortbread? In this recipe, the biscuits are cut from a crimped shortbread circle.
- 7.5g (4.7g saturated)
- 15g (3.5g sugars)
- trace salt
- 200g plain flour, plus extra for dusting
- 75g fine semolina
- 50g caster sugar, plus extra for sprinkling
- Finely grated zest ½ lemon
- 160g cold unsalted butter, cubed, plus extra for greasing
You’ll also need…
- 20cm x 20cm shallow cake tin, lightly greased, base and sides lined with non-stick baking paper
- Heat the oven to 170°C/150°C fan/gas 3½. Put the plain flour, semolina, caster sugar and a pinch of fine salt in a medium mixing bowl. Add the lemon zest and butter, then rub them into the flour with your fingers or pulse in a food processor until the dough has the texture of rough breadcrumbs.
- Lightly press the mixture into the prepared cake tin using the back of a spoon or a small palette knife – don’t compact it too much. Bake for 30-35 minutes until just golden on top. Leave to cool completely, then sprinkle the top with extra caster sugar. Carefully cut into 18 fingers to serve.
Don’t pack the mixture into the tin too firmly (step 2) as it will give your biscuits a tougher, less crumbly texture.
The biscuits are best eaten on the day as they’ll soften in 48 hours.
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