SHORTBREAD RECIPE – BBC FOOD
Provided by: BBC Food
Prep time: 30 minutes
Cook time: 30 minutes
Yield: Makes 20-24 shortbread
|125g/4oz unsalted butter, softened|
|55g/2oz caster sugar, plus extra to finish|
|180g/6oz plain flour|
- Preheat the oven to 190C/170C Fan/Gas 5.
- Beat the butter and the sugar together until smooth.
- Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
- Cut into shortbread rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
- Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
How do you make homemade shortbread?
The shortbread will keep in an airtight container for up to 5 days, or freezes well. Preheat the oven to 170°C, fan 150°C, gas 31⁄2. Grease a 20cm square baking tin and line the base and sides with baking paper. Put the butter and sugar in a large mixing bowl and cream together with a wooden spoon until well softened.
How much sugar do you need to make shortbread?
Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm. To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl.
What temperature do you bake shortbread cookies in the oven?
Heat the oven to 180C/160C fan/gas 4. Lightly grease and line a 20-22cm square or rectangular baking tin with a lip of at least 3cm. To make the shortbread, mix 250g plain flour and 75g caster sugar in a bowl.
What is shortbread?
Shortbread is a crisp-crumbly butter cookie. The centuries-old cookie is famously Scottish but now loved around the world. It’s most popular around the holidays, but just as welcome dipped in coffee on a Sunday afternoon.