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Activity | Cook | Shortbread





Ingredients | For the biscuit dough

Ingredients | For additional flavour

Step 1 | Beat butter and sugar

Step 2 | Add flour and mix into a dough.

Step 3 | Roll out your dough

Step 4 | Make a design

Step 5 | Bake

Step 6 | Cool

Step 7 | Art and science

About This Page

Instructions ↑

This is an easy recipe for Shortbread.

Introduction ↑

Shortbread is a simple sugary biscuit that originated in Scotland.

The first printed recipe was in 1736, from a Scotswoman named Mrs McLintock.

Equipment ↑

You will need:-

1. An oven

It should be pre-heated to 180 degrees C.

2. A baking tray

You can put some baking paper on to it if you want to stop any sticking or keep any flavour of the tray off the shortbread.

3. A Tablespoon or Soup Spoon

A large spoon that an adult would eat desert or soup with.

4. A Bowl

For mixing the dough in.

5. A Wooden Spoon

Use for mixing.

5. A fork – for decorating

You can use fork pricks in the dough to create some designs!

5. A knife – for cutting

We cut the dough whilst it is still a little soft, as soon as we take it out of the oven.

It hardens as it cools.

Ingredients | For the biscuit dough ↑

The tradition is (by volume};

For a small number of biscuits I used the following (double for more):

Fine grained caster sugar is better, but normal granulated sugar is fine.

Ingredients | For additional flavour ↑

If you want some additional flavour, here are some different options:-

Step 1 | Beat butter and sugar ↑

Put the butter and sugar in a bowl and beat together with a wooden spoon.

Keep firmly stirring with the wooden spoon until you have a pale-yellow firm cream of butter and sugar.

Step 2 | Add flour and mix into a dough. ↑

Add the flour to the bowl.

If you are using any zest or carraway seeds, add these too.

Using a wooden spoon (or your hands) mix the flour into the butter until it forms a dough.

Add any vanilla essence you are using at the end and mix into the dough.

Step 3 | Roll out your dough ↑

There are different options here.

Option 1 | Roll out and cut out biscuits with a cookie cutter

With this option, you roll out the dough on a floured surface to 1cm thick, and then cut out your biscuits with a cookie cutter.

Put them onto the baking tray.

Option 2 | Flatten to a disc in the baking tray

Put the dough ball straight into the baking tray and flatten it by hand to a large 1cm thick disc.

Try to keep the thickness uniform. Any thin edges may overcook and burn.

(We will cut the disc after cooking).

Step 4 | Make a design ↑

Use your fork to make dents in the surface of the dough with your own design.

Step 5 | Bake ↑

Bake for about 20 minutes.

The key points:

Step 6 | Cool ↑

Leave the biscuits to cool in the baking tray.

It is important to leave them for 5 to 10 minutes.

They will harden and become biscuits as they cool.

Step 7 | Art and science ↑

Whether you have a good biscuit is a mixture of:-

If it doesn't work the first time, try again!

About this page


This page was created by Julian Turner, Section Assistant Leader, Falcon Pack, 1st Ripley Scouts, Derbyshire, UK.

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