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Member recipe

Traditional English Shortbreads

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Cooking time

Prep: 5 minutes Cook: 20 minutes

Skill level



6-10 Shortbread's

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.

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  • 300g plain flour
  • 200g butter/margarine
  • 100g caster sugar
  • 1/2 tsp vanilla essence
  • Additional caster sugar for sprinkling


  1. Preheat oven to 160°C/gas 3.

  2. Lightly grease baking tray or place a piece of baking paper over the tin (to stop the unlikely event of the Shortbread sticking).

  3. Place sifted flour and sugar into bowl and mix together.

  4. Dice the margarine and gradually rub into flour until breadcrumbs.

  5. Add vanilla essence and carry on rubbing in with fingertips.

  6. When the mixture sticks together, place on floured workspace and gently knead until a soft ball.

  7. 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)

  8. Prick all over with a fork or a cocktail stick and (for petticoat tails) mark the edges as well.

  9. 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)

  10. Sprinkle caster sugar over the biscuits (after fully cooled).

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