TRADITIONAL ENGLISH SHORTBREADS
From the heart of Scotland, these sugary treats have become the centre of the British culture. These Biscuits are perfect to bake with children and are a simple treat to start you baking.
Provided by British Bakery
Time 25m
Yield Makes 6-10 Shortbread's
Number Of Ingredients 0
Steps:
- Preheat oven to 160°C/gas 3.
- Lightly grease baking tray or place a piece of baking paper over the tin (to stop the unlikely event of the Shortbread sticking).
- Place sifted flour and sugar into bowl and mix together.
- Dice the margarine and gradually rub into flour until breadcrumbs.
- Add vanilla essence and carry on rubbing in with fingertips.
- When the mixture sticks together, place on floured workspace and gently knead until a soft ball.
- Roll out until 1.5 cm in thickness, then cut into Shortbread fingers or petticoat tails. (Using a biscuit cutter is a good way to get a more defined shape)
- Prick all over with a fork or a cocktail stick and (for petticoat tails) mark the edges as well.
- Place in the oven for 15-20 mins and then leave to cool. (Make sure you take the Shortbread out when it is starting to darken round the edges of the biscuit)
- Sprinkle caster sugar over the biscuits (after fully cooled).
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