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Sift the flour, salt, cinnamon and ground rice into a large mixing bowl then stir in the sugar. Rub in the butter until mixture resembles breadcrumbs then knead until smooth but not sticky. Wrap in foil and chill in the refrigerator for 30 minutes. Press the dough out to an 18cm round and place on a

Ingredients 150g plain flour 150g unsalted butter 75g cornflour 75g icing sugar extra flour, for dusting ½ orange, zest only Greek yoghurt, to serve honey, to drizzle 1 orange, peeled and segmented icing sugar, to dust Method 1. Place the flour, butter, cornflour and icing sugar into a food

Ingredients 85g/3oz icing sugar 170g/6oz plain flour 55g/2oz cornflour 30g/1oz ground almonds 255g/9oz butter, cubed a few drops almond essence icing sugar, for dusting jam or fruit curd of your choice, for filling Method 1. Preheat the oven to 170C/325F/Gas 3 and grease a muffin tray. 2. Sift the

Warm the butter slightly, put it in a bowl with the other ingredients and knead thoroughly until it is a firm dough. Roll out on a floured board, cut into rounds, and bake the biscuits on a buttered tray in a slow oven (180C, 350F, Mark 4) until a pale golden brown.

Press into lightly greased 30cm X 20cm lamington tin, cut into bars, prick each bar decoratively with fork. Bake in slow oven (320F) for 40-50 minutes. Allow to cool slightly on tray and store in airtight container.

A recipe for Shortbread Biscuits at Best Recipes. An easy version of a traditional recipe, without having to have rice flour in the pantry.
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How to Make Shortbread Biscuits