This week’s bake in our ‘baking with kids’ series is All Butter Shortbread. It is a firm favourite with our family and also makes a great gift.
All Butter Shortbread uses just 3 ingredients so it’s perfect when baking supplies are hard to get at the moment.
This recipe is for a plain all butter shortbread but you can add chocolate chips, raisins or anything you fancy.
A question I get asked a lot is can I use margarine to make biscuits? does it make a difference? and its a big NO, the general rule is butter is for biscuits and margarine for cakes. If you were to use margarine your biscuit would spread and have no defined shape.
200g salted butter at room temperature
100g caster sugar
300g plain flour
A little extra caster sugar to sprinkle on your shortbread
Preheat the oven to 180c.
Cream the butter and sugar together until soft.
Add the flour into the creamed mixutre and mix it until fully incorporated.
The mixture should now start to form a dough, If it is still crumbly add a dash of milk or if too sticky a sprinkle more of flour.
Roll out your dough to about 1cm thick, using a biscuit cutter cut into shapes. To roll out the dough you may find it easier to flour your work surface first.
Place the shapes onto a baking sheet and cook for about 12-15 minutes or until pale golden brown.
They will appear soft when you get them out the oven, that’s fine they will harden up during cooling.
Leave on tray to cool for 5 minutes and sprinkle with sugar whilst still warm. Transfer to a wire cooling rack.
I hope you will enjoy this all butter shortbread recipe as much as I do and don’t forget to keep sending in those photos.