Sam's School Shortbread Biscuits

    Sam's School Shortbread Biscuits

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    1hr


    16 people made this

    About this recipe: I learnt this recipe at school and though I've tried a few since I've always come back to this one as it seems the best.

    Scrambo Hampshire, England, UK

    Ingredients
    Serves: 1 

    • 4oz (110g) plain flour
    • 2 oz (55g) cornflour
    • 4 oz (110g) butter or margarine
    • 2 oz (55g) sugar
    • pinch of salt

    Method
    Prep:1hr  ›  Ready in:1hr 

    1. Pre-heat the oven the 150 C / Gas mark 3. Lightly grease a baking tray.
    2. Sift the flour into a large mixing bowl with a pinch of salt then add the sugar and butter. Rub the mixture using your fingertips until it looks like breadcrumbs.
    3. Sprinkle flour onto a worktop, place the mixture on top then using a rolling pin, roll the dough to about 5mm thick for fingers or 10mm for shapes. Cut the dough into fingers or shapes. Place on the greased baking tray then gently pierce the shapes or fingers with a fork all over the surface.
    4. Bake until the biscuits are set and pale golden brown.

    Cook's tips

    Once cooked add a sprinkle of sugar on the top or decorate the biscuits with icing sugar. For the Christmas spice add a pinch or two of cinnamon to the dough or mixed spice.

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    Reviews (8)

    5

    I have searched for years for that perfect shortbread recipe and today I've found it Melt in the mouth, that shortbready taste which I added a pinch of cinnamon for a festive touch. Will be doing these again and again. Cheers - 05 Dec 2011

    geminirose
    4

    I love shortbread and have always wanted to try making it and this was the first recipe that I gave a go. I have to say it tasted fantastic and went down really well in my house! Its really easy to make and takes about 10 mins to put together its lovely! - 09 Feb 2010

    little-miss-dolly-feet
    2

    sooo scrummy, just finished making took no time at all everyone loves them and will be adding next time, the spice and then choc chips - 03 Apr 2012

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