Ingredients
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110g Buttersoftened
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50g Caster Sugarextra caster sugar for decoration
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175g Plain Floursifted
Directions
What could be more traditional than a Delia Smith recipe for Shortbread biscuits. These were added the selection of cakes for our afternoon tea alongside summer pudding crumble slices, cupcakes and meringues. The kids were in heaven, even more when we got the scones out.
The recipe comes from her cookbook and unfortunately it is not on her website so no link, but all the details are below.
Steps
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1
Done
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Pre-heat the oven to 150C and lightly grease two baking sheets. |
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2
Done
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Beat the butter until soft, then beat in the sugar followed by the sifted flour. |
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3
Done
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Start to bring the mixture together using your hands until it forms a paste. |
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4
Done
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Lightly dust a surface with caster sugar and then roll it out until it is about 3mm thick. |
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5
Done
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Cut the biscuits to the shape you want, we chose hearts. Place them on the baking tray. |
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6
Done
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Cook for 30 minutes. |
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7
Done
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Cool the biscuits on a wire rack, dust them with caster sugar. Store them in an airtight container to keep them fresh. |
3 Comments Hide Comments
Serves 20 at 175 Grammes of flour!
No it doesn’t. 8 at most!
I guess it depends how big the cookie cutter is? We made small ones. I hope you enjoyed the recipe.
Lovely easy recipe, thank you for sharing this. We easily got 20 biscuits, some bigger than others though! I rolled the dough out between two sheets of baking paper which made it much easier with the crumbly mix 😊