I do love a good bake on a weekend – theres something quite therapeutic about taking a bunch of ingredients that you have just sitting around the house, and making them into something yummy!
Shortbread is one of those things that is tasty by itself, even better sprinkled in sugar or dipped in chocolate, and is an absolute dream dunked in tea (just me?!) – and it turns out, it’s pretty blooming’ simple to make!
I’ve always followed the 3:2:1 rule when it comes to shortbread – makes it really easy to remember.
3 – 300g Flour. 2 – 200g Butter. 1 – 100g Sugar (and 1 tsp vanilla) and thats it!
I genuinely think this is the easiest recipe I’ve ever posted on this blog ingredients wise; and I bet you’ve got them all in your house right now!
This recipe makes a big batch so you can nibble on a few yourself and still have loads left for the biscuit tin, or, as I am doing, for wrapping up and giving to family or friends – yum!
What You Need:
- Baking Tray
- Greaseproof Paper
- 300g Plain Flour
- 200g Butter
- 100g Caster Sugar
- 1 tsp Vanilla Extract
How To Do It:
- Preheat the oven to 160’C.
- Line the Baking Tray with Greaseproof Paper.
- Cream the Butter and Sugar together until smooth.
- Add the Flour and Vanilla Extract.
- Pull together into a dough.
- Roll the dough out to approx 1cm thickness.
- Cut into rectangles or whatever shape you wish the shortbread to be. The off-cuts can be re-rolled and cut to make sure you don’t waste anything.
- Transfer the rectangles to the lined tray.
- Place the tray in the fridge for 20 minutes.
- Transfer the tray to the oven and bake for 20-25 minutes until the edges are starting to go a little golden.
- Sprinkle with sugar and allow to cool.
These shortbread biscuits can be stored for up to a week at room temperature (though how you manage to make them manage to last that long, I don’t know!)