Easter Shortbread Biscuits Food
SHORTBREAD BISCUITS
Make these moreish shortbread biscuits using just three ingredients. They're wonderfully crumbly and go perfectly with a cup of tea for a mid-morning treat
Provided by Good Food team
Categories Afternoon tea, Treat
Time 35m
Yield Makes 20 biscuits
Number Of Ingredients 3
Steps:
- Heat the oven 170C/150C fan/gas 3. Put the flour, butter and sugar into a mixing bowl. Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough.
- On a lightly floured surface, use a rolling pin to roll out the dough to ½ cm thick. Cut the dough into fingers and place on a lined baking tray. Use a fork to create imprints, then sprinkle with the remaining caster sugar.
- Chill the dough in the fridge for 20 mins, then bake for 15-20 mins until golden brown. Remove the shortbread fingers from the oven and leave to cool on the tray for 10 mins.
Nutrition Facts : Calories 79 calories, Fat 4 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 0.3 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium
EASTER SHORTBREAD BISCUITS
The perfect recipe for an extra special afternoon tea this Easter
Provided by good_chef-2
Time 1h
Yield Serves 4
Number Of Ingredients 4
Steps:
- Heat the oven to 190C/375F/Gas 5
- Beat the butter and the sugar together until smooth
- Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/inch thick
- Cut into rounds or fingers and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes
- Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack
- Serve with scoops of delicious Kelly's of Cornwall Clotted Cream & Blackcurrant ice cream
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