If you know me, or in fact my mum (or dad, or brother in fact), you’ll know of our love for biscuits. Whether a cookie, packet of bourbons, Viennese (Marks and Sparks of course) or a good ol’ digestive they’re the perfect sugary delight to team with a cup of tea (or on the go, or as a snack, or whenever-really). However, one of my favourite types of biscuit is shortbread, which perfectly- is also incredibly quick and easy to make. They’re also an incredibly adaptable bake meaning you can add in any extras (dried fruit, chocolate, cocoa powder etc) to make them slightly more interesting.
Funnily enough, it wasn’t until the beginning of last month I actually tried baking them myself. With my very talented cook of a friend Amy in tow (her kitchen cupboards could challenge Rachel Khoo’s), we decided to whip up something quick and tasty with some store cupboard ingredients (after having made a massive chocolate sponge) and ever since I have become pretty infatuated with these little buttery gems. Anyway, if you fancy making some…
You will need:
-100g unsalted butter
-50g caster sugar
-110g plain flour
-Chocolate chips/chocolate pieces/dried fruit/nuts/etc (only if you fancy)
– Cookie cutters (animal shapes optional)
1. Preheat the oven to 160 degrees, and add the butter and caster sugar into a mixing bowl.
2. Beat together until creamy and fluffy, and then add the flour. Mix together.
3. Mix until all is well blended, and mould with (clean) hands when it becomes difficult to mix.
4. Add the chocolate chips or filling to the mixture and mix it in.
5. Roll dough onto a floured worktop with a rolling pin, and cut into shapes.
6. Lay dough onto a lined baking try and allow a little space between each to spread!
7. Place in the oven and bake for about 20 minutes until the biscuits are slightly darker around the edges (they will harden once cooled). Leave to cool, and enjoy!