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Buttery Shortbread Biscuits
- Preparation and cooking time
- Makes 12 - 16 Biscuits
A classic recipe for delicious sugary biscuits. Great for parties, shape them into anything and top them with icing sugar. Makes 12-16, dependent on the size of your cutter. Made 14 bat biscuits.
- 115g Butter, unsalted
- 175g Plain Flour
- 50g Caster Sugar
- Pinch of salt
- 100g Chocolate Chips
- Icing Sugar, for the top
- STEP 1Preheat oven to 180°c / 160°c fan / gas mark 4 and line a tray with baking parchment. Beat the butter and sugar together in a mixing bowl until creamy. Add the salt, flour and chocolate chips and stir altogether until it forms a doughy mixture.
- STEP 2Turn out the dough onto a lightly floured surface and knead. Roll out until roughly 1cm thick and stamp out your biscuit shapes. Keep re-rolling the leftover dough and cutting, until you don't have enough space left. Don't waste the little bit that's left, mould it into a silly shape and bake that too.
- STEP 3Arrange them on the baking tray, spaced slightly apart. Bake for 15-18 minutes, until lightly golden. Cool for 5 minutes then move to a wire rack to finish cooling. Enjoy!