Buttery shortbread biscuits

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Buttery shortbread biscuits | Easy Food

Makes 12-14

225g Irish butter, plus extra for greasing
Pinch of salt
110g caster sugar, plus extra for sprinkling
225g plain flour, plus extra for dusting
100g cornflour

  1. Preheat the oven to 190˚C/170˚C/gas mark 3. Lightly grease a baking tray with butter.
  2. In a large bowl, combine together the butter, salt and sugar. Cream together using an electric mixer for 6-8 minutes until light, fluffy and pale.
  3. In a separate bowl, whisk together the flour and cornflour.
  4. Sift the flour mixture into the bowl of butter and sugar. Mix quickly and thoroughly to combine together, but do not over mix.
  5. Transfer the mixture onto a lightly floured work surface and knead lightly and quickly into a loose dough.
  6. Roll out the dough between two sheets of parchment paper to about 1cm thick. Prick the surface all over with a fork and then use a floured pastry cutter or a knife to cut into your desired shape.
  7. Place the shortbreads on the prepared baking tray and bake for 25 minutes or until golden brown and crisp.
  8. Sprinkle the warm shortbreads with a little extra sugar and allow to cool on a wire rack. Store in an airtight tin.

Per serving
380kcals, 22.1g fat (7.8g saturated), 29.1g carbs (2.5g sugars), 14.8g protein, 0.2g fibre, 0.327g sodium

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