Shortbread Biscuties
This is the only bread you'll ever need! I learnt the tip for this shortbread from Bread Ahead bakery (London). The 3 sugars provide the texture, colour and taste that 'standard' shortbread recipes don't give you.
375g plain flour
250g cold butter (dice it)
65g caster sugar
30g demerara sugar
30g soft light brown sugar
4g sea salt
1. Line a rectangular tray with baking paper
2. Mix the flour and butter in a bowl, using your fingers to rub the butter into the flour
3. Once it resembles a crumble topping, mix all 3 sugars in
4. Mix the salt in
5. Press into the tray and roll with a small rolling pin (improvise if you don’t have one!)
6. Once the shortbread looks like you would be happy with it coming out the oven like that, cut it into squares or rectangles.
7. Stick your fork into the shapes you have cut, ensuring that your fork goes all the way through the mixture.
8. Bake for 35-40 minutes at 150c degrees.
