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Jane's Biscuits - Shortbread Biscuits

Just three ingredients – 2-4-6, sugar, butter and flour, but so versatile. Serve with fruit fools, compotes and ice creams. Or use to make an instead of pudding by sandwiching together with fruit or berries and sweetened cream. Strawberries, raspberries, loganberries, boysenberries, peaches, nectarines or kiwi. Even bananas would be delicious drizzled with Toffee Sauce. We sometimes sandwich them together with melted chocolate or simply put a dab of melted chocolate in the centre topped with a toasted hazelnut. For children’s’ parties we pipe funny faces with coloured icing or melted chocolate. They make a perfect base to write a special message – ‘You’re cute’, ‘Love you’, Yummy…….

Makes 25

6oz (175g/1 1/4 cups) white flour or Spelt

4oz (110g/1 stick) butter

1 1/2oz (40g/scant 1/4 cup) castor sugar

Put the flour and sugar into a bowl, rub in the butter as for shortcrust pastry. Gather the mixture together and knead lightly. Roll out to 1/4 inch (7mm) thick.  Cut into rounds with a 2 1/2 inch (6cm) cutter or into heart shapes.  Bake in a moderate oven 180°C / 350ºF / Gas Mark 4 to pale brown, 8-15 minutes, depending on the thickness of the biscuits. Remove and cool on a rack.

Serve with fruit fools, compotes and ice creams.

Note: Watch these biscuits really carefully in the oven. Because of the high sugar content they burn easily. They should be a pale golden - darker will be more bitter.

However if they are too pale they will be undercooked and doughy.  Cool on a wire rack.

This is a recipe by
Darina Allen
View all my recipes

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