Delia Smith’s Shortbread Biscuits are made with plain flour, caster sugar, block butter, fine semolina, and a little extra caster sugar. This delicious shortbread biscuit recipe creates a traditional dessert that takes about 1 hour and 25 minutes to prepare and can serve up to 12 people.
Delia Smith Shortbread Biscuits Ingredients
- 175g plain flour (1½ cups)
- 75g caster sugar (⅓ cup)
- 175g block butter, at room temperature (¾ cup)
- 75g fine semolina (⅓ cup)
- A little extra caster sugar for sprinkling
How To Make Delia Smith Shortbread Biscuits
- Preheat the oven: Preheat the oven to 150°C (gas mark 2) / 300°F.
- Mix ingredients: Place all the ingredients in a mixing bowl and rub together until crumbly.
- Form dough: Bring the mixture together to form a dough using your hands.
- Prepare tin: Transfer the dough to the prepared tin and press it out evenly. Smooth it out with the back of a tablespoon.
- Pattern border: Prick the dough all over with a fork and press quite firmly around the edges using the prongs of the fork to make a patterned border.
- Bake: Bake the shortbread near the center of the oven for 1 to 1¼ hours until it is pale gold.
- Cool and cut: Allow the shortbread to cool in the tin for 10 minutes before cutting it into 12 wedges.
- Cool completely: Remove the wedges to a wire rack to cool completely.
- Finish: Sprinkle with a little extra caster sugar before storing in an airtight tin.
Recipe Tips
- Use soft butter: Make sure the butter is at room temperature so it mixes well and makes a smooth dough.
- Measure correctly: Weigh your ingredients exactly to get the right texture.
- Press dough evenly: Press the dough evenly in the tin so the biscuits bake evenly.
- Cool in tin: Let the shortbread cool in the tin for 10 minutes before cutting to avoid breaking.
What To Serve With Shortbread Biscuits?
These crispy shortbread biscuits pair well with fresh berries, clotted cream, hot tea, or coffee. They can also be served alongside lemon curd, ice cream, chocolate sauce, or whipped cream for a delicious dessert.
How To Store Leftovers Shortbread Biscuits?
- Refrigerate: Let the leftover shortbread biscuits cool until they reach room temperature. Then, place them in an airtight container and refrigerate. They will stay fresh for up to 1 week in the fridge.
- Freeze: Let the shortbread biscuits cool to room temperature. Then, place them in a freezer-safe container or wrap them tightly in plastic wrap and foil. Freeze for up to 3 months. To thaw, remove the biscuits from the freezer and let them sit at room temperature until they are completely thawed.
Delia Smith Shortbread Biscuits Nutrition Facts
Serving Size: 1 of 12 servings
- Calories: 204.3
- Total Fat: 12g
- Saturated Fat: 7.5g
- Cholesterol: 31.4mg
- Sodium: 2mg
- Potassium: 30.9mg
- Total Carbohydrate: 21.9g
- Dietary Fiber: 0.6g
- Sugars: 6.3g
- Protein: 2.4g
Try More Delia Smith Recipes:
- Delia Smith Damson Jam Recipe
- Delia Smith Green Tomato Chutney
- Delia Smith Custard
- Delia Smith Fatless Sponge
Delia Smith Shortbread Biscuits
Description
Delia Smith’s Shortbread Biscuits are made with plain flour, caster sugar, block butter, fine semolina, and a little extra caster sugar. This delicious shortbread biscuit recipe creates a traditional dessert that takes about 1 hour and 25 minutes to prepare and can serve up to 12 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 150°C (gas mark 2) / 300°F.
- Mix ingredients: Place all the ingredients in a mixing bowl and rub together until crumbly.
- Form dough: Bring the mixture together to form a dough using your hands.
- Prepare tin: Transfer the dough to the prepared tin and press it out evenly. Smooth it out with the back of a tablespoon.
- Pattern border: Prick the dough all over with a fork and press quite firmly around the edges using the prongs of the fork to make a patterned border.
- Bake: Bake the shortbread near the center of the oven for 1 to 1¼ hours until it is pale gold.
- Cool and cut: Allow the shortbread to cool in the tin for 10 minutes before cutting it into 12 wedges.
- Cool completely: Remove the wedges to a wire rack to cool completely.
- Finish: Sprinkle with a little extra caster sugar before storing in an airtight tin.
Notes
- Use soft butter: Make sure the butter is at room temperature so it mixes well and makes a smooth dough.
- Measure correctly: Weigh your ingredients exactly to get the right texture.
- Press dough evenly: Press the dough evenly in the tin so the biscuits bake evenly.
- Cool in tin: Let the shortbread cool in the tin for 10 minutes before cutting to avoid breaking.
Delia Smith Shortbread Biscuits