The best shortbread biscuits EVER - Jen's Kitchen

The best shortbread biscuits EVER

  • 0 h 30 m
  • Easy

These biscuits are pure magic.  The recipe is simple, they taste amazing, and are the best biscuit I’ve found for cutting out into the myriad of shapes that are often required for various occasions- Valentines, Halloween/ Christmas etc.

  • 225g soft butter
  • 120g caster sugar
  • 225g plain flour
  • 120g of ground almonds
  • 1/2 teaspoon of vanilla essence

Step 1

Preheat the oven to 160°C Fan.  I like these biscuits to be nice and crisp, so the drying oven is perfect.


Step 2

Cream the butter and the sugar really well until light and fluffy.  Using a rubber spatula to scrape down the sides of the bowl constantly.


Step 3

Add the flour and the ground almonds and mix until combined.  At this stage I split the dough in half.  I keep out half, and wrap the other half in baking parchment and leave in the fridge.


Step 4

Flour your work surface well and shape the biscuit dough into a flat disc.  Flour this dough also and roll out with a rolling pin until about 3mm in thickness.  It may crack at the edges a little but don’t fuss it, as it warms it will come back together.


Step 5

Dip your chosen cutters in flour, then carefully stamp out your shapes.  I use an offset spatula to lift my biscuits onto my lined baking tray.

Once you have filled a tray, chill these biscuits for about 30 minutes in the fridge, or 10 minutes in the freezer.


Step 6

Once the dough has chilled right down, back in the oven for 10-12 minutes, until lightly golden.  Too dark and they will taste bitter, too light and they won’t be crisp.  The time will depend on the size of your biscuits.

Repeat this process with the rest of the dough.

Enjoy with a cup of tea.

Divine


Step 1

Preheat the oven to 160°C Fan.  I like these biscuits to be nice and crisp, so the drying oven is perfect.

Step 2

Cream the butter and the sugar really well until light and fluffy.  Using a rubber spatula to scrape down the sides of the bowl constantly.

Step 3

Add the flour and the ground almonds and mix until combined.  At this stage I split the dough in half.  I keep out half, and wrap the other half in baking parchment and leave in the fridge.

Step 4

Flour your work surface well and shape the biscuit dough into a flat disc.  Flour this dough also and roll out with a rolling pin until about 3mm in thickness.  It may crack at the edges a little but don’t fuss it, as it warms it will come back together.

Step 5

Dip your chosen cutters in flour, then carefully stamp out your shapes.  I use an offset spatula to lift my biscuits onto my lined baking tray.

Once you have filled a tray, chill these biscuits for about 30 minutes in the fridge, or 10 minutes in the freezer.

Step 6

Once the dough has chilled right down, back in the oven for 10-12 minutes, until lightly golden.  Too dark and they will taste bitter, too light and they won’t be crisp.  The time will depend on the size of your biscuits.

Repeat this process with the rest of the dough.

Enjoy with a cup of tea.

Divine

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