Shortbread biscuits are one of the easiest things to make, especially if you have a food mixer. But even without one it doesn’t take long to mix together. This is another great recipe for baking with kids. The quantities are 1 sugar to 2 butter to 3 flour which makes it so easy to remember. You can replace 1/3 of the flour with cornflour or semolina to give a little more crunch to the biscuits.
I make 2 different versions of these biscuits – one as traditional round biscuits and one as larger thicker triangle biscuits. Both versions are equally delicious and make a lovely gift to bring when visiting friends or for teachers at Christmas.
When baking the round cookie version you will roll the dough thinner and end up with thinner cookies when baked. They will take a shorter time to bake.
The thicker triangle cookies are baked in a round baking tin and separated after baking. Make sure to cut the lines for the individual cookies as this makes them easier to separate later.
I use a fork to pierce the top of the cookies. This adds a nice pattern when baked.
- 120 gm butter
- 60 gm sugar
- 120 gm plain flour
- 60 gm semolina or cornflour
- Preheat the oven to 180 degrees C, 360 F or Gas mark 4
- Cream the butter and sugar.
- Add the plain flour and semolina or cornflour. Mix lightly until it just comes together.
- Roll out to 1/2 cm thick and cut into cookie shapes. Use a fork to add markings to each cookie.
- If making the triangle version then roll the dough into a circle about 1cm thick and put into a round baking tray. Cut lines without cutting right through to divide into 8. This will allow you to separate the cookies when baked. Use a fork to add markings to each cookie.
- Bake for 15-20 minutes. Sprinkle with sugar.
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