I remember making these shortbread biscuits with my Nan when we were growing up, and I’ve been meaning to have another go at making them ever since. They’re really simple – just three ingredients – and they’re the perfect accompaniment to a cup of tea or coffee. They also make lovely gifts when packaged up in a cellophane bag and tied up with a ribbon. This recipe uses a biscuit stamp (kindly on loan to me from my grandparents!), but you could also just use the base of a glass or a fork to flatten them.
- 150g plain flour
- 100g softened unsalted butter
- 50g caster sugar
Preheat the oven to 160 degrees. Combine the butter and sugar.
Work in the flour until a dough is formed. Remove the dough from the bowl and knead it to finish working it into a smooth ball.
Begin breaking off small pieces of dough – about the size of a walnut – and roll them into balls. Then flatten them with the biscuit stamp to produce a decorative pattern.
If you’re using a patterned stamp, pop the tray in the fridge for 10 minutes, as this will help to preserve the pattern. Then put them in the oven and cook for around 10 minutes, until they’re golden.
When they’re out the oven, sprinkle a little caster sugar over them and then pop them onto a wire rack to cool.
This final picture comes to you courtesy of my friend Lucy, who was the recipient of this batch!