There is no doubt that shortbread is one of the most moreish biscuits around. In my mind a good shortbread is firm, but melts nicely in the mouth, leaving me wanting more.
In our house shortbread is a Christmas favourite and I wouldn’t dream of buying the shop bought variety when this recipe is so quick and easy to follow.
I think the secret behind good shortbread is to treat it like pastry when making it. Don’t be tempted to over handle it or you will end up with a heavier, more chewy texture.
When the children were younger and we made it together, we would use novelty Christmas shaped biscuit cutters, which made lovely festive shaped biscuits, but the repeated rolling and handling of the dough meant it wasn’t as melt in the mouth as shortbread that hasn’t been rolled.
Now the children are older and have no interest in making fun Christmas shaped shortbread biscuits, I press it straight into a tin with minimum handling. If you don’t have a six inch baking tin, you can gently pat the dough into shape on a baking tray covered with baking parchment. Don’t forget to lightly flour your hands to prevent it from sticking!
I would love to hear your feedback on this recipe, especially if you try it out!
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