I am still a morning java girl, but for an afternoon pick-me-up I reach for the teapot, not the cafetière.
My preferred cup is jasmine green tea with honey or Earl Grey with a splash of milk. And nothing complements the two better than a freshly baked piece of shortbread.
Baking shortbread is easy peasy usingonly three basic ingredients (butter, sugar, and flour). A perfect ratio of this trio yields the most heavenly crumbly biscuit suitable for any Mad Hatter.
A homemade biscuit far surpasses store bought super brand Walker and overpriced Harrods in its signature tin. Ready to bake?
Yields, about 2 dozen biscuits
- 1/2 cup (4oz) unsalted butter (at room temperature)
- 1/4 cup (2oz) granulated (caster) sugar, plus extra to finish
- 3/4 cup (6oz) plain white flour
- Beat the butter and the sugar together until smooth (the longer the better). The mixture should be fluffy and pale yellow in color (almost white). About 5-7 minutes with a KitchenAid on medium-high to high speed.
- Fold in the flour at low speed until dough just comes together. *
- Place dough on baking/parchment paper and form into a log roll. Dough should be very flaky and sticky.
- Wrap dough in baking/parchment paper and refrigerate for at least one hour. If you wish to bake later, wrap tightly in cling film to prevent dough from drying out. NOTE: Dough may also be frozen. If freezing, double wrap baking/parchment paper in foil, twisting ends to seal tightly.
- Preheat oven to 325F (160C)
- Cut chilled dough into 1/2″ width slices. If prefer smaller biscuits, halve the slices.
- Sprinkle with granulated sugar (or colored sprinkles).
- Place cookies on non-stick baking tray. Bake for 10-15 minutes (time varies with oven), or until pale golden-brown.
- Allow to cool on baking sheet for a few minutes before transferring to wire rack. Be careful when moving as biscuits very crumbly and easily break. Set aside to cool on wire rack.
- Once cooled, store in airtight container to retain freshness.
- Use good quality unsalted butter
- The dough may also be the base for chocolate chip cookies. * Stir in chocolate chips after flour has been folded into dough.
The next time you play host or need a bestseller at a bake sell, this is your winner. Simple. Flawless. Yum in every bite.