HOW TO MAKE SHORTBREAD - BBC GOOD FOOD
Make these moreish shortbread biscuits using just three ingredients. They're wonderfully crumbly and go perfectly with a cup of tea for a mid-morning treat
Provided by Good Food team
Categories Afternoon tea, Treat
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield Makes 20 biscuits
Number Of Ingredients 3
Steps:
- Heat the oven 170C/150C fan/gas 3. Put the flour, butter and sugar into a mixing bowl. Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough.
- On a lightly floured surface, use a rolling pin to roll out the dough to ½ cm thick. Cut the dough into fingers and place on a lined baking tray. Use a fork to create imprints, then sprinkle with the remaining caster sugar.
- Chill the dough in the fridge for 20 mins, then bake for 15-20 mins until golden brown. Remove the shortbread fingers from the oven and leave to cool on the tray for 10 mins.
Nutrition Facts : Calories 79 calories, FatContent 4 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.1 milligram of sodium
EMPIRE BISCUITS RECIPE - BBC GOOD FOOD
Make a batch of these easy empire biscuits and enjoy with a cuppa. Sandwich with raspberry jam and top with thick icing and a glacé cherry to finish
Provided by Esther Clark
Categories Afternoon tea, Treat
Total Time 47 minutes
Prep Time 35 minutes
Cook Time 12 minutes
Yield Makes 12-14 biscuits
Number Of Ingredients 7
Steps:
- Put the flour, butter, 85g of the icing sugar, the vanilla and egg yolks in a food processor and pulse in bursts until combined (alternatively, rub together the butter and flour with your fingertips and mix in the sugar, vanilla and egg yolks). Add ½ tbsp water if the mix feels a little dry. Tip the rough mixture onto a work surface and briefly knead until the dough has come together. Wrap and chill for 30 mins.
- Heat the oven to 180C/160C fan/gas 4. Line two baking sheets with baking parchment. Lightly dust your work surface with flour and roll the dough out to around 3mm thick. Cut 24 rounds from the dough with a 7cm cutter. Bring the remaining scraps of pastry together and reroll to make more biscuits. Line up the discs of dough on the baking sheets, then bake for 10-12 mins or until lightly golden brown around the edges. Transfer to a wire rack and leave to cool completely.
- Mix the remaining icing sugar with 2-3 tsp of water to make a very thick icing. Spoon or pipe the icing over the top of half of the biscuits, leaving a border around the edge of each one. Top with a small piece of glacé cherry in the centre, then leave to set for 30 mins. Spread the jam over the un-iced biscuits and sandwich together with the iced halves. Will keep for two days in an airtight tin.
Nutrition Facts : Calories 305 calories, FatContent 7 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 59 grams carbohydrates, SugarContent 46 grams sugar, FiberContent 1 grams fiber, ProteinContent 2 grams protein, SodiumContent 0.15 milligram of sodium
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