Shortbread biscuits

  • 125g soft butter
  • 55g caster sugar (better than granulated)
  • 180-190g plain flour – need to test. 200g was too much.

A good recipe for when you don’t have any eggs. Could be varied with lumps of crystallised ginger or lemon rind/oil.

Cream the butter and sugar well, until you can’t see any sugar crystals, then add in the flour and mix. It takes a while to combine in all the flour – at some point you need to start using your hands rather than a spoon and gently kneed it.

Roll out the dough to about the thickness of a £1 coin and cut into rounds. Actually, I like them thicker than that, but then they take longer to bake. Put on greaseproof paper on a baking tray and put the tray in the fridge for 20 mins. You can alternatively cool the dough in a lump wrapped in cling film before rolling it but I like to do all the messy stuff at once.

Heat oven to 180 degrees fan and bake biscuits for 14-20 mins, until golden brown on top. Leave on the tray for a few minutes before putting onto a cooling rack.

I think it would be worth trying doing this like American refrigerator biscuits – you make up the dough and chill it in thick sausage shapes and keep it for days like that if you want. Then cut slices off and bake them so you have fresh biscuits whenever you want.