This is the easiest biscuit recipe in the world. You don’t even need to write it down –

Take: 12oz flour, 8oz butter, 4oz sugar. Possibly a little milk.

1. Sieve / whisk the flour and sugar together.
2. Cut the butter up into small pieces and mix it into the flour/sugar.
3. Rub the ingredients together. The idea is to break up the butter so that you end up with a sandy / crumby texture with no remaining lumps of butter.
4. Squash the crumby result into a dough. You may need to add a little milk to help it stick if it is a bit too dry. You may need to add a little flour to make it more manageable if it is a bit too sticky.

That’s it, folks!

To make biscuits, you now just roll out the pastry on a floured surface, and cut shapes to go on a greased baking tray – or, my new toy, a silicone baking sheet which doesn’t need greasing…

If you want you can now use a fork to put holes in them (helps even cooking), decorate them, or whatever. Then bung them in the oven at about 200C for about 10-15 minutes, until they start to turn golden. Take them out and carefully transfer them to a cooling rack (use a palette knife is best). They will be a bit soft at first but will harden as they cool.

These quantities will make 2 trays of biscuits (depending on the size of your biscuits and trays, I would guess up to 24 biscuits). NB You can multiply this recipe very, very easily – just think of Dusty Bin and you’ve got it (3-2-1). šŸ™‚

SUGGESTIONS:

Add flavourings to the mixture as follows:

  1. For chocolate shortbread, add 2-3 dessert spoons of cocoa powder to the flour/sugar mix right at the start.
  2. For vanilla shortbread, add a few drops of vanilla essence just as you are starting to squash the crumby mixture into dough.
  3. For citrus shortbread, add some orange / lemon / lime zest to the mixture just before you start to squash the crumby mixture into dough, and/or use lemon or lime juice instead of milk.
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