Easy shortbread

Name: Easy shortbread
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: Makes 18 biscuits
Cuisine: British recipes

Easy
May 2017

Easy
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.

Nutrition: Per biscuit

Calories: 136kcals
Fat: 7.5g (4.7g saturated)
Protein: 1.6g
Carbohydrates: 15g (3.5g sugars)
Fibre: 0.6g
Salt: trace salt

Nutrition: per serving

Calories: 136kcals
Fat: 7.5g (4.7g saturated)
Protein: 1.6g
Carbohydrates: 15g (3.5g sugars)
Fibre: 0.6g
Salt: trace salt

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Ingredients

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

Ingredients

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

Method

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.

Method

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.

delicious. tips

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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