Classic shortbread - recipe

Classic shortbread

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For the shortbread

For the decoration

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  1. 1

    Place the butter and icing sugar in a bowl and beat until light and pale. You can do this with a wooden spoon or using an electric mixer.

    For this step you'll need:

    • 225g Butter (unsalted) softened
    • 75g Icing sugar
  2. 2

    Add the vanilla paste then sift in the flour and beat until smooth. It will be soft at this point. Place the dough in cling film and chill for 30 minutes until firm.

    For this step you'll need:

    • ½tsp Vanilla bean paste
    • 225g Plain white flour
  3. 3

    Preheat the oven to 180°c, (fan 160°c, gas mark 4). Line two baking sheets with baking paper.

  4. 4

    Roll out the dough on a lightly floured surface to a thickness of about 5mm, pressing it together if it cracks. Cut out the biscuits using a shaped cutter of your choice, re-rolling and cutting out with the left over trimmings.

  5. 5

    Lay the biscuits on a baking sheet and bake for 10-12 minutes until pale golden. Remove from the oven and transfer to a wire rack to cool.

  6. 6

    When cool, melt the chocolate, stirring until just melted. Remove from the heat and continue to beat the chocolate until it is fully melted and of a smooth consistency. Leave to cool slightly then pour into a piping bag. Drizzle onto the cool biscuits then leave to set completely.

    For this step you'll need:

    • 50g Dark chocolate chopped

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