The Crumbliest Shortbread Butter Biscuits Recipe
Ask me if I am a cook or baker, I would definitely say I am the latter.
My weakness for all things buttery (pastries!) aside, I prefer the minimal clean-up after baking compared to cooking.
I also like how the fragrance of buttery baked goods permeates the entire house and fills it with the comforting aroma of home. 🙂
If you like baking and butter as much I do, read on for my fail-proof recipe for shortbread biscuits, which are not only easy to make, but taste and smell good too!
Makes 56 shortbread biscuits or 28 sandwich biscuits
- 250g unsalted butter, room temperature (if you have cold butter, let it stand at room temperature for 30 to 60 minutes until it becomes just spreadable – this means when you press the butter, you will leave a slight dent in it)
- ½ teaspoon vanilla extract
- 80g icing sugar
- 250g all-purpose flour
- 40g custard powder
- ¼ teaspoon salt
Steps for making the shortbread dough:
1. Place the butter, vanilla and icing sugar into a large bowl. Beat together with a mixer until smooth and creamy.
2. Sift the flour and custard powder into the bowl, and add in salt. Gently mix together until you have a uniform dough.
3. Preheat the oven to 160 degrees Celsius (140 degrees Celsius with fan) and line two baking trays with parchment paper.
4. Using your hands, roll the dough into small balls (about the diameter of a 50-cent coin) and place onto the prepared trays leaving an inch of space between each biscuit.
5. Using a fork dipped in flour, lightly press the fork onto the centre of each biscuit, just to leave an indent, without flattening the biscuit too much.
6. Bake the biscuits in the preheated oven for 15 to 20 minutes or until uniformly coloured. The biscuits should not brown around the edges (due to the use of lower temperature). If they are fully baked, there should be a uniform golden colour across the base if you flip one over.
7. Allow to cool on the baking trays for 5 minutes before transferring to a wire rack to cool completely.
8. To assemble the biscuits, just choose a filling of your choice (e.g. peanut butter, hazelnut spread, jam), and spread evenly over one biscuit and top it off with a second biscuit.
These will keep well for around 4 days in a sealed container. In my case, that is never a concern as the biscuits will always be wiped out the same day. 🙂
By Jessie Ng
April 13, 2017
You may also be interested in: