Shortbread biscuit - recipe

Shortbread biscuit

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  1. 1

    Line a baking sheet on a baking tray and pre heat the oven to 180°C (160°c, gas mark 4)

  2. 2

    Beat the butter with an electric mixer until smooth and creamy, then add the sugar and vanilla paste and keep beating.

    For this step you'll need:

    • 115g Butter (unsalted) room temperature
    • 30g Icing sugar
    • 1tsp Vanilla bean paste
  3. 3

    Add the flour and keep mixing until it forms a dough like consistency.

    For this step you'll need:

    • 130g Plain white flour
  4. 4

    Take the doughy mixture out of the bowl and roll it to make a round dough. Cover it with cling film and chill in the fridge for an hour or so.

  5. 5

    Take the dough out of the fridge and keep it at room temperature for 15-20 minutes or until the dough is soft enough to roll easily.

  6. 6

    Place the dough between two sheets of cling film and roll out until the dough is quarter of an inch thick. Using the cookie cutter of your choice cut the cookies from the flattened dough.

  7. 7

    Place the cookies on the baking sheet a cookie width apart. Bake the cookies for 12-14 minutes or until golden brown.

  8. 8

    Drizzle with the melted dark chocolate then leave to cool on a wire rack.

    For this step you'll need:

    • 75g Dark chocolate

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