Method
Step 1:
Preheat your oven to 180°C (160°C fan, 350°F, gas mark 4). Lightly grease and base line a 20cm (8") round tin.
Step 2:
Put the butter into a large bowl and mix with the sugar. Beat until light and fluffy.
Step 3:
Gradually add the plain flour until it almost becomes like pastry dough. Dust a surface with a little flour and lightly knead the dough. Roll out to about 2cm thick.
Step 4:
Using your hand. shape the dough and ease into the tin. Pinch the edging to make a scallop edge for the shortbread and prick with a fork. Score the dough into 8 slices.
Step 5:
Place on a greased baking sheet and put your dough into the fridge for about half an hour. Bake for 20-25 minutes or until beginning to go golden brown. Leave to cool and enjoy.
Ingredients
- 150g Unsalted butter
- 2 tbsp Half spoon granulated sugar
- 200g Allinson's plain white flour
Utensils
- 20cm (8in ) round cake tin
- Bowl
- Rolling pin
Recipe Reviews
Love this recipe! My 3 year old does too
4th December 2020
Delicous shortbread melts in your mouth.
Delicous shortbtead melts in your mouth so easy and quick to make.
Hi there! Would love to make this recipe- what temperature should the butter be?
Hello,
The margarine in the recipe should be at room temperature to enable you to mix it easily,
Happy Baking!
it worked brilliant and tastes amazing too. works with lavender aswell
A very delicious Shortcake that melted in my mouth, was produced from this simple recipe and easy method. I also swapped sugar for stevia, halving the measurement, however, the outcome of sweetness was still perfect and texture good. The shortcake took 30minutes to cook in my oven and would have been cooked for longer to get a harder biscuit. All a matter of preference.
Ingredients
- 150g Unsalted butter
- 2 tbsp Half spoon granulated sugar
- 200g Allinson's plain white flour
Utensils
- 20cm (8in ) round cake tin
- Bowl
- Rolling pin