Shortbread Biscuits
A British classic and super buttery that just melts away in your mouth
25
170°C/fan 150°C/gas mark 3
35 + chill time
“Make a chocolate orange shortbread by adding the zest of an orange and some good quality dark chocolate all chopped up”
Ingredients
225g butter, softened
110g caster sugar, plus extra for dusting
225g gluten-free plain flour
110g cornflour
pinch of salt
Method
Line a couple of baking trays with baking parchment paper.
Put the butter and sugar into a large bowl and cream together, using an electric hand-held whisk or wooden spoon, until light and fluffy. Add the gluten-free plain flour, cornflour and salt into the bowl. Mix together until smoothly combined. Lightly knead the dough inside the bowl.
Roll out the dough between 2 pieces of cling film to a thickness of 1cm. Prick the dough all over with a fork and cut into triangles or whatever shapes you like, using a knife or a biscuit cutter. Re-roll the scraps once to cut more.
Put the shortbread on the prepared baking trays and chill in the fridge for 30 minutes. Meanwhile, heat your oven to 170°C/fan 150°C/gas mark 3.
Bake the shortbread for 20 minutes, or until just turning golden brown at the edges. Leave on the baking trays for a few minutes to firm up slightly, then lift the shortbread onto a wire rack. Dust with caster sugar and leave to cool. They will keep in an airtight container for 3-4 days.
