Shortbread biscuit video
Fiona Staunton • October 17, 2019
This is the first dish I cooked as a child, & now my kids make them regularly!
In my recent parent and child cookery classes, children have gone home with a bag of shortbread they made themselves and cut into shapes of their choice. Most adults commented that they never knew it was so easy to make!
As a child this was the first dish I learnt to make, here is the recipe
Storage:
These will keep in a airtight container for up to two weeks.
Ingredients:
170g Plain flour
110g butter
55g sugar
Method:
1. Preheat the oven to 180 °C.
2. Rub the butter into the flour until it is like breadcrumbs, add sugar.
3. Gather the mixture together and knead to a ball. Alternatively mix all ingredients in a food processor.
4. Sprinkle the board with flour and roll out to about 7mm thick.
5. Cut into shapes and bake for 12-15 mins until pale brown.
6. Remove and cool on a wire rack. Store in an airtight container.
Variations:
You can add some lavender essential oil to make lavender shortbread or add orange zest for orange shortbread, dip half of each biscuit in melted chocolate if you like.Storage:
These will keep in a airtight container for up to two weeks.
A gingerbread recipe that can be used to make all kinds of edible creations!
I’ve been having this every morning for a month—full till lunchtime and my fibre intake is way up.
Food as a daily lever to steady symptoms, energy, mood, bones, and heart health
A fantastic breakfast, with a little advance preparation this is a fantastic breakfast to have in the cupboard
