Shortbread Butter Biscuits. Cream butter and sugar until light and fluffy. And if that's not enough to tempt your taste buds, they get dipped in a tart, lemony glaze. Cookies taste more lemony the next day.. Shortbread biscuits fill the kitchen with a wonderful buttery freshly-baked smell. So simple and easy to flavour with your own choice of chocolate chips, nuts and fruit zest.
This basic Scottish butter shortbread is a simple three-ingredient cookie that is more of the sums of its parts.
The name comes from the fact that "short" was an old usage for the term "crumbly." Because of the high fat content, the biscuit's texture is indeed crumbly and crispy.
The quintessential buttery biscuit deserves only the finest butter and with Kerrygold you're on to a winner.
You can cook Shortbread Butter Biscuits using 4 ingredients and 4 steps. Here is how you cook it.
Ingredients of Shortbread Butter Biscuits
- Prepare 250 g of Butter *softened.
- It's 1/2 cup of Caster Sugar.
- It's 2 cups of Plain Flour.
- You need 1/4 cup of Rice Flour *finely ground type, I use Asian Rice Flour.
Feet up, with a cup of tea and a square or two. All in moderation, if you believe that sort of thing. Shortbread is one of the most famous Scottish cookies. It is eaten around Christmas and is also an essential part of a traditional Scottish New Year ( called Hogmanay).
Shortbread Butter Biscuits step by step
- Preheat oven to 160C. Line 2 baking trays with baking paper..
- Mix softened Butter and Sugar until smooth and well combined. Add Plain Flour and Rice Flour and mix well. Use your hands to bring the dough together in the bowl..
- Roll out the dough on a floured surface until 1cm thick and cut into shapes..
- Bake for 30 to 40 minutes or until lightly golden, swapping trays halfway through cooking. Set aside on the trays for 10 minutes to cool before transferring to a wire rack to cool completely..
The success of a "shortie"—the Scottish nickname for shortbread—is to handle the dough with care and work it as little as possible. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Allow to cool to room temperature. To make this shortbread recipe, you can break out your hand or stand mixer to make quick work of. Combine sugar, orange zest, vanilla extract and salt with warm melted butter.