Recipe of Speedy Shortbread Butter Biscuits

Shortbread Butter Biscuits Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Cream butter and sugar until light and fluffy. Shortbread is one of the most famous Scottish cookies.

Here is the best “Shortbread Butter Biscuits” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Shortbread Butter Biscuits

1. Take 250 g of Butter *softened.
2. Prepare 1/2 cup of Caster Sugar.
3. Prepare 2 cups of Plain Flour.
4. Take 1/4 cup of Rice Flour *finely ground type, I use Asian Rice Flour.

Other ingredients such as rice flour or cornflour are often added to alter the texture.Modern recipes also often deviate from the original by splitting the sugar into equal parts granulated and icing sugar and many add a portion of salt.Place the cookies on an ungreased baking sheet and sprinkle with sugar.Allow to cool to room temperature.

Shortbread Butter Biscuits step by step

1. Preheat oven to 160C. Line 2 baking trays with baking paper..
2. Mix softened Butter and Sugar until smooth and well combined. Add Plain Flour and Rice Flour and mix well. Use your hands to bring the dough together in the bowl..
3. Roll out the dough on a floured surface until 1cm thick and cut into shapes..
4. Bake for 30 to 40 minutes or until lightly golden, swapping trays halfway through cooking. Set aside on the trays for 10 minutes to cool before transferring to a wire rack to cool completely..

Combine sugar, orange zest, vanilla extract and salt with warm melted butter.We think of these as classic shortbread cookies.Our muse was the traditional Scottish shortbread cookies sold in the store.

Walker's Shortbread Ltd respect the value of your inbox and mail, and we want to make sure that you are certain we can contact you.In a bowl cream together the soft butter and sugar with an electric mixer until fluffy.In a large bowl using a hand mixer, beat together butter and powdered sugar then add vanilla.Because these cookies are so simple, it's important to use a really good butter.I usually opt for European Style butter, which has a higher milk fat content than the cheaper butter.