Whilst staying with my granny, which I have been doing for the last 3 weeks, I have been filling a lot of my spare time nosing through her many cookbooks, and one I find myself returning to time and time again is Mary Berry’s Baking Bible. I decided to finally try out one of her recipes last week and went for the Special Shortbread Biscuits, as I am quite a fan of shortbread and though the girls in the office I have been working in would enjoy them.
This was the first time I tried out a shortbread recipe, and I was very impressed with how easy it was to follow (only 3 ingredients!) and how tasty the finished products were. These are a little thinner than the more traditional finger shortbread biscuits, but they are equally as tasty, and you can fit in an extra one guilt-free this way!
The recipe in the book actually states using Light Muscovado Sugar, which I did use, but states that caster sugar can also be used as an alternative, so I will definitely try that out in the future. Once cooked, store the biscuits in an airtight container for up to 5 days (if they stay around for that long)!
Ingredients (Makes around 25 biscuits)
175g Plain Flour
75g Caster Sugar OR Light Muscovado Sugar
100g Unsalted Butter, softened
A little extra sugar, to sprinkle on the finished biscuits
– Preheat the oven to 160C/140C Fan/320F/Gas Mark 4 and line 2 large baking trays with greaseproof paper.
Add the flour and sugar into a large box and lightly combine the two together. Then add the butter into these dry ingredients and rub together with your fingers until the mixture first resembles slight breadcrumbs, before coming together to form a dough (this may require a bit of kneading but should take no longer than 5 minutes).
Turn this dough out onto a floured surface and roll it out to the thickness of about 5mm (just thicker than a 1 pound coin). Cut these biscuits into whichever shape you prefer, you could go for a traditional rectangle and use a knife to cut them to this shape, or circles/semi-circles also look pretty!
Transfer the biscuits to the baking trays and lightly prick the biscuits all over with a fork, before sprinkling a little sugar on top of the uncooked biscuits.
Place the trays in the centre of the oven and bake for around 15-20 minutes, until they are turning golden (don’t worry if the are a little squidgy to touch, they will harden up nicely as they cool.
Once lightly golden, remove the biscuits from the oven and leave of a wire rack until they are completely cool and then enjoy with a nice hot drink!
*I lightly rolled half my shortbread biscuits in light muscovado sugar after removing them from the oven but before they were completely cool. The other half I decorated with a simple glacé icing once they were completely cool.