Classic shortbread biscuits

The history of shortbread dates all the way back to the 12^th century over the British Isles, not just Scotland as is commonly believed, and was originally a ‘biscuit bread’. Biscuits were made from left-over bread dough that was sweetened and dried out in the oven to form a hard, dry biscuit. 

As they evolved over time, the leavening was replaced with butter which made them an expensive treat most often only enjoyed at Christmas and New Year. 

Shortbread biscuits will never go out of fashion; the soft, flaky, powdery biscuit is sweet without being over the top, and the buttery flavour ensures they remain an enduring favourite. 

Ingredients

• 1 1/2 cups butter, softened
• 1 cup icing sugar 
• 3 cups plain flour 

Method

1. Preheat oven to 160C, and line a baking tray with baking paper.

2. Beat butter in a large bowl until creamy, then slowly add the icing sugar, still beating on medium speed. Add flour and mix on low speed until wee combined.

3. Roll out the dough so that it’s about 1/2 cm thick and cut them to your desired shape.

4. Bake for 12 to 15 minutes, or until lightly golden in colour. Remove from oven and sprinkle with sugar. Place on wire rack to cool for 10 minutes. Biscuits can be kept in an airtight container.