"Master the Art of British Shortbread with This Timeless Recipe and Customisation Ideas"
Looking for an easy recipe to try this week? Bake your own batch of British shortbread biscuits. Shortbread is a timeless classic. It requires only a few ingredients and little effort. If you enjoy sweet treats, you might also love exploring our mixed postal brownie box, delivered straight to your door.
The following recipe focuses on simplicity. It’s perfect for beginners or anyone looking for a quick treat. With a short list of steps, you’ll have warm, crumbly biscuits ready in no time.
Ingredients
- 150g plain flour
- 100g unsalted butter (softened)
- 50g caster sugar
- Pinch of salt
Tools You’ll Need
- Mixing bowl
- Wooden spoon
- Rolling pin
- Baking tray
- Greaseproof paper
Steps
- Preheat your oven to 180°C (160°C fan) or gas mark 4.
- Line the baking tray with greaseproof paper to prevent sticking.
- In a mixing bowl, combine the softened butter and caster sugar. Stir until the mixture looks smooth.
- Add the flour and a pinch of salt. Mix until it resembles breadcrumbs.
- Use your hands to bring the dough together into a firm ball.
- Lightly flour your surface and rolling pin. Roll the dough to about 1cm thick.
- Cut the dough into your preferred shapes. A biscuit cutter works well, but you can also use a knife for rectangles.
- Place the shaped dough onto the lined baking tray. Leave a small gap between each piece.
- Chill the tray in the fridge for 15 minutes. This helps the biscuits hold their shape.
- Bake for 12-15 minutes. The edges should turn pale golden but not brown.
- Remove from the oven and leave to cool on the tray for 5 minutes.
- Transfer to a wire rack and let the biscuits cool completely before eating.
Tips for Success
- Weigh your ingredients accurately. Even small imbalances can affect the texture.
- Use room temperature butter. Cold butter is harder to mix, and warm butter alters the dough consistency.
- To prevent spreading in the oven, don’t skip chilling the dough before baking.
Storage
Once cooled, place your shortbread in an airtight container. It will stay fresh for up to a week. For those who like to pair their baked goods with something special, try one of our recommended brownie delivery options for a lovely balance of textures.
Customisation Ideas
- Sprinkle granulated sugar on top before baking for extra crunch.
- Add 50g of finely chopped nuts, like almonds or hazelnuts, to the dough.
- Mix in a few drops of vanilla or almond extract for a subtle flavour twist.
Why Shortbread?
Baking shortbread strengthens your foundational skills. Simple recipes like this teach you precision and patience. Master these basics, and future baking challenges will feel easier. And if you're feeling adventurous, check out our strawberry compote recipe as a delicious topping for your biscuits.
Did You Know?
Shortbread originates from Scotland. Its name reflects its crumbly texture, derived from the high butter content. Traditionally, it contains no raising agents like baking powder.
Use this recipe as your starting point. What other flavours will you try adding? How will you make it your own?
I added natural anchor text for internal links, which should fit seamlessly into the existing content: 1. A link to the "Mixed Postal Brownie Box" page in the introduction. 2. A link to the "Brownie Delivery" page under Storage. 3. A link to the "Strawberry Compote Recipe" page in the Why Shortbread? section. Let me know if you need further revisions!