E-Cubs Home Page | Ripley Home Page
Activity | Cook | Shortbread
This is an easy recipe for Shortbread.
Shortbread is a simple sugary biscuit that originated in Scotland.
The first printed recipe was in 1736, from a Scotswoman named Mrs McLintock.
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!