It’s been a while since I baked shortbread biscuits. Eight years to be precise. I made about 150 of them for a birthday party in 2010 and decorated them all individually with different chocolate patterns. Obviously the PTSD was so bad, it’s taken me eight years to recover and make them again.
I prefer shortbread over sugar cookies; their melt in the mouth texture is unbeatable. Shortbread can be really rich though so I’ve kept these thin and small on purpose. I’ve decorated them with dried flower petals to really add a touch of spring to them (despite the weather outside not being very springlike!). Make sure the petals you use are edible. I’ve used pink and blue cornflowers and marigold (calendula), all purchased from DG Store. I also used rose petals but these didn’t look as nice; a smaller petal is better suited to this. You can cut any shape biscuits as long as they’re not too intricate because shortbread doesn’t hold its shape that well.
Ingredients
- 150g Plain Flour
- 100g Butter
- 50g Sugar
Method
- Preheat oven to 150 degrees celsius (130 degrees celsius for a fan oven).
- Put butter, flour and sugar in the mixing bowl.
- Mix together with wooden spoon and hands so that the mixture looks like breadcrumbs; you can also use an electric mixer to achieve this.
- Then use hands to squeeze mixure together so that the mixture looks like a dough.
- Roll out the dough between 2 sheets of non stick baking paper. I used a Joseph Joseph rolling pin with guides on to roll them to about 2mm.
- Cut out the shapes using your chosen cutter.
- Place in the fridge for 30 minutes (you can even leave them overnight) to chill. This will help retain the shape of the biscuit.
- Place on a baking tray and leave in oven for 20 minutes or until they turn golden brown.
- Then let the biscuits cool on a cooling tray for 10 minutes.
- Once cool, dip the biscuits in melted white chocolate (I used Lindt).
- Sprinkle with dried flower petal and place on greaseproof paper until chocolate hardens.
If dried flower petals aren’t your thing, use sprinkles like we did for the kids’ biscuits shown below.
