Delia Smith’s Shortbread Biscuits

Name: Delia Smith’s Shortbread Biscuits
Total time: 45 min
Yield: 20 Servings
Cuisine: Great Britain
Ingredients: Butter: 110g; Caster Sugar: 50g; Plain Flour: 175g

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45 minutes
Serves 20
Easy
150 C

Ingredients

Adjust Servings:

	110g Butter softened
	50g Caster Sugar extra caster sugar for decoration
	175g Plain Flour sifted

Delia Smith's infallible shortbread recipe

Cuisine:

Great Britain

Ingredients

110g Butter
softened
50g Caster Sugar
extra caster sugar for decoration
175g Plain Flour
sifted

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

1 Done	Pre-heat the oven to 150C and lightly grease two baking sheets.
2 Done	Beat the butter until soft, then beat in the sugar followed by the sifted flour.
3 Done	Start to bring the mixture together using your hands until it forms a paste.
4 Done	Lightly dust a surface with caster sugar and then roll it out until it is about 3mm thick.
5 Done	Cut the biscuits to the shape you want, we chose hearts. Place them on the baking tray.
6 Done	Cook for 30 minutes.
7 Done	Cool the biscuits on a wire rack, dust them with caster sugar. Store them in an airtight container to keep them fresh.