Making Shortbread

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Published 1999

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Shortbread is a classic accompaniment for desserts, particularly fruit salads and ice creams. Here the basic recipe is shaped into finger biscuits. The dough can be cut into any shape. Try squares, diamonds, triangles or stamped shapes such as hearts or circles.

Filling the tin Press the dough firmly into the prepared tin. Use your fingers for this and try to make sure that the dough is spread evenly across the tin.

Cutting the dough Cut the cooked dough immediately after baking. Sprinkle with caster sugar. Leave to rest in the tin.

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Biscuits

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