Kitchen Exploits - Super Easy Shortbread Biscuits

A dear girlfriend recently surprised me with a pretty cup and saucer/plate set. She knew I really wanted a nice cup for me to drink my daily dose of coffee, and presented me with a set in a lovely shade of green.

Almost all of the crockery that we own are either from the days Roboman was renting an apartment with a friend, or inherited from Roboman's late paternal grandmother. While the vintage plates from his grandmother are much treasured, the stuff from Roboman's old apartment are simply functional, and quite boring to look at.

But being the practical sort we are, we have been using those plain-looking cups, bowls and plates daily. Perhaps I may sell the whole lot one day to make room for prettier things! Now, is that a need or a want? ;)

Here is the dainty plate that was gifted to me, with some shortbread biscuits that Bubbles and I make pretty often.

This is a light, crumbly, melt-in-your-mouth biscuit that is perfect for an afternoon nibble, or popped into a child's snack box. It is lovely to eat on its own, or if you prefer, with a little jam.

I have to reveal that we make the simplest version of this as communion bread for my church. I am part of a team that does the baking, so Bubbles is very familiar with the process.

This biscuit recipe is very friendly for little hands to try. The dough can be moulded into any chosen shape, as long as the dough thickness is consistent so that the whole batch bakes evenly. Younger children can help with poking holes into the dough before it goes into the oven.

If you pick a variation to try, do let me know how it goes!


Super Easy Shortbread Recipe
(Basic)
3/4 cup flour
1/4 block cold salted butter
about 1/4 cup cold water
  1. Preheat oven to180C.
  2. Measure flour and put into a large bowl.
  3. Cut butter into small cubes and add to flour.
  4. Using a rubbing in method, gently use fingertips to break up the butter cubes and coating butter with flour. Keep breaking up the butter and tossing flour around until you get a texture of coarse sand.
  5. Make a well in the centre and add a little of the water. Start clumping the mixture together to form a dough. Gradually add water when necessary, and if you accidentally over-do the water, add a little more flour to even things up. 
  6. Once you have a ball of dough, you can either roll the dough into a thin layer, or use your hands to form little flat shapes. I usually give Bubbles small balls of dough to flatten. 
  7. Place on a baking tray and use a fork to poke holes into the dough.
  8. Bake for 8-10minutes till light brown. 
 
Super Easy Shortbread Recipe
(4 variations to try)
  1. Replace 1/4 cup of the plain flour with wholewheat flour. (As seen in the photographs)
  2. After poking holes into the dough, paint an egg wash and stick on sliced almonds or sprinkle sesame seeds.
  3. Use unsalted butter and add a little sugar if you prefer a sweet biscuit.
  4. For a sweet crunch, sprinkle brown sugar over the unbaked biscuits just before it goes into the oven.
Enjoy!

4 comments:

Yuling said...

You've put it to good use! Can't see the lovely shade on my Mac unfortunately, but I'm sooo happy you like it!:)

Anna Olson's recent episodes on Food Network featured shortbread and Raeann has been wanting me to bake them with her! Your post came in so timely! :)

Jasmine Koh said...

This sounds so easy! I bought the butter while at the supermarket just now. My son mentioned recently that he would like to try some shortbread so I might make some with him this week or during the hols.

mummyed said...

I love shortbread! Walker's is so expensive and can only last me a sitting. I so have to try this!

Corsage@A Dollop Of Me said...

Yuling:
Thank you once again for gifting such a pretty plate! :) This recipe is more crumbly biscuit-like in texture, than the harder, traditional shortbread. Hope you will like it though!

Jasmine:
Hope your son and you will like it! It is easy to do. You could even do variations in every batch if you like.

Mummyed:
I like Walker's too! This recipe yields a more crumbly texture though. And you'll have to use the variation with sugar if you like it sweet!