Shortbread
Makes 8-10
Easy
Total time:
+ 30 minutes chilling
Discover how to achieve buttery, melt-in-the-mouth shortbread cookies using just four ingredients. Top pastry chef Roger Pizey of Peyton and Byrne shares his secrets to this simple yet scrumptious biscuit.
Skip to ingredients
- 275g unsalted buttersoftened
- 160g caster sugar
- 300g white flour
- 150g semolina flour
Method
step 1
Cream the butter and sugar together until pale and fluffy. Fold in both flours and roll into a sausage shape about 6cm in diameter. Wrap in clingfilm and refrigerate for at least 30 minutes or until you need to use it.
step 2
Heat the oven to 160C/fan 140C/gas 3. Slice the mixture into biscuit shapes, approximately 4mm thick. Put on a lightly buttered non-stick baking tray and cook for 10-15 minutes until just about to colour.
