Bake these classic shortbread biscuits to wow a crowd. You only require 4 elements, but you can combine it up with lemon or orange zest, or attempt incorporating chopped pistachios
Butter is created when lactic-acid generating bacteria are extra to cream and churned to make an…
Area the butter and 140g sugar in a food processor and whizz right up until smooth.
Tip in both the flours and a pinch of salt, then whizz until finally mixture comes with each other.
Making use of your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray. Cover with cling film and smooth more than right up until there are no wrinkles. Location in the fridge, uncooked, for at least thirty mins and up to 2 days.
Heat oven to 180C/160C fan/fuel 4. Take away cling movie, then lightly mark the shortbread all in excess of with a fork.
Sprinkle with the remaining sugar, then bake for 20-25 mins.
Leave to cool in the tin, then reduce into 24 thin slices. Shortbread will preserve in an airtight container for up to 1 week.