Shortbread Biscuits

DIFFICULTY
Average Average
COOK TIME
Under 30 min. Under 30 min.
Shortbread Biscuits
These crumbly, sweet shortbread stars sit perfectly on the side of a super indulgent mug of Dulce de Leche Hot Chocolate. This recipe makes 24 small or 12 larger biscuits so plenty spare to serve separately with a cup of tea or on your festive buffet table.
Ingredients
Method

Ingredients

  • 300g plain flour
  • 100g golden caster sugar
  • 200g unsalted butter
  • 1 teaspoon vanilla extract
  • 1 x cookie cutter

  • Method

  • 1
    Preheat the oven to 180C/ 160C Fan/ Gas Mark 4.
  • 2
    Sieve the flour into a bowl along with the caster sugar. Cut the butter into small cubes and add to the bowl.
  • 3
    Using your fingertips, rub the butter into the flour and sugar to form a sandy, breadcrumb texture. Add the vanilla and bring the soft dough together.
  • 4
    Turn the dough out onto a lightly floured surface and briefly knead to form a smooth dough. Roll out the dough to a 1cm thickness.
  • 5
    Using the cookie cutter, cut out the biscuits and carefully transfer onto the lined baking sheet.
  • 6
    Place in the oven and bake for 8-10 minutes until just turning golden.
  • 7
    Serve alongside the hot chocolate.
  • 8
    Cook’s Notes
  • 9
    Be very careful of the biscuits when you remove them from the hot baking sheet - at this point they will be very fragile. As they cool the biscuits will firm up.
  • 10
    Store the leftover biscuits in an airtight container for up to 7 days.
  • 11
    These biscuits are great sandwiched together with chocolate spread and sprinkled with icing sugar.