Shortbread, or ‘shortie’ as it’s affectionately known, is a classic biscuit that never fails to hit the spot. Originating from Scotland, it’s the ideal sweet indulgence for Burns Night celebrations. It was one of the first biscuits I learned to make at school, likely due to its simplicity.
Historic UK reveals that shortbread has roots in medieval times, initially made from leftover bread dough that was dried and hardened into a rusk.
As time passed, butter replaced the bread dough, evolving the ‘biscuit bread’ into the shortbread we’re familiar with today, reports the Express.
To honour Burns Night with a sugary delight, our Scottish team members naturally suggested shortbread.
Having baked it numerous times over the years, I can confirm that shortbread is one of the simplest biscuits to create. It doesn’t need to be complex. BBC Good Food offers an array of recipes, including several easy shortbread ones.
The best part? The recipe only requires four ingredients. With a preparation time of just ten minutes, you’ll have slices of buttery, rich shortbread ready to enjoy with a cuppa within half an hour.
Shortbread recipe
Ingredients
- 300g butter, softened
- 140g golden caster sugar, plus 4 tbsp
- 300g plain flour
- 140g rice flour
Method
In a food processor, combine the butter and 140g sugar until smooth.
Add both flours and a pinch of salt, then whizz until the mixture comes together.
Using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray. Cover with cling film and smooth over until there are no wrinkles.
Refrigerate the uncooked mixture for a minimum of 30 minutes, or up to two days.
Preheat your oven to 180C/160C fan/gas 4. Remove the cling film and lightly prick the shortbread all over with a fork.
Sprinkle the remaining sugar on top, then bake for 20 to 25 minutes.
Allow it to cool in the tin before cutting into 24 thin slices. The shortbread can be stored in an airtight container for up to a week.