Indulge in the simplicity of Delia Shortbread Biscuits, where all-purpose flour, sugar, and softened salted butter blend into a symphony of flavors. Prepare to experience these delectable treats in just 30 minutes, yielding a delightful batch of 12 biscuits.
More Delia Smith Recipe:
🧡 Why You’ll Love This Shortbread Biscuits Recipe:
- Easy Preparation: With just four basic ingredients and simple instructions, making Delia Shortbread Biscuits is a breeze.
- Minimal Effort, Maximum Flavor: Achieve delightful results with minimal effort, thanks to the perfect blend of flour, sugar, and butter.
- Versatile Shapes: Whether you prefer traditional fingers or creative shapes, this recipe allows for endless customization.
❓ What Is Delia Smith Shortbread Biscuits Recipe?
Delia Shortbread Biscuits combine all-purpose flour, sugar, and softened salted butter, creating a dough rolled and baked to golden perfection. Simple yet divine, these biscuits embody an easy homemade treat.
🧈 Delia Smith Shortbread Biscuits Ingredients
- 340 g (2 ¾ cups) all-purpose flour
- 100 g (1/2 cup) sugar
- 227 g salted butter (2 sticks) softened (you can use unsalted, which is the norm for baking, but add a good pinch of salt)
- (extra sugar to sprinkle on top)
🥨 How To Make Delia Smith Shortbread Biscuits
- Make cabbage shreds with a sharp knife or a food processor.
- Mix the butter and sugar together first, but DO NOT CREAM them. But it shouldn’t be too soft either. It also shouldn’t be straight from the fridge if you’re going to use a mixer. These two items should be mixed together well, but not whipped together.
- After that, add the flour and mix until the dough is stiff. Do not work the dough too hard. You’ve now made cookie dough. See, I told you it was simple!
- Make a circle the size of the pan or tin you want to use for baking. This was made in an 8×8 pan. Cut the sides to about the right size.
- Put it in the pan of your choice. Too thin of a roll is something that lots of people do wrong. Shortbread that is done right should be pretty thick—at least 3/4″ or 2 cm if you’re making fingers.
- You can also roll the dough into a round shape, score it into pieces, and then prick it with a fork.
- To make sure it comes out well, brush the mold with a little oil and sugar first. Put the mold on top of the rolled-out dough and roll it out again to press it into the shape.
- Take off the extra dough and place the dough on a baking sheet. If the shape of your shortbread mold isn’t very appealing, poke holes in it with a stick.
- Roll it out thinner, like with sugar cookies, and use a cookie cutter to make shapes.
- Set on a baking sheet that has been prepared and prick all over.
- Put in an oven that has already been hot for 15 to 30 minutes, or until the edges are starting to turn brown. As soon as you take it out of the oven, sprinkle it with sugar.
- The color of shortbread shouldn’t be dark. Leave the shortbread to cool on the pan or tray or on a rack before moving it to a cool place.
💭 Recipe Tips:
- Gently mix butter and sugar; avoid over-creaming.
- Keep dough stiff; don’t overwork for optimal texture.
- Roll thicker for finger-shaped perfection.
- Use a fork to create decorative holes.
☕ What To Serve With Shortbread Biscuits?
Serve Shortbread Biscuits with Tea or Coffee, Hot Chocolate, Ice Cream, Fruit Compote, Lemon Curd, Whipped Cream, Chocolate Ganache, Caramel Sauce, and Cheese Platter.
🎚 How To Store Leftovers Shortbread Biscuits?
- In the fridge: Store leftover shortbread Biscuits in an airtight container for up to a week.
- In the freezer: Wrap Leftovers Shortbread Biscuits in plastic and freeze for up to 3 months.
🥵 How To Reheat Leftovers Shortbread Biscuits?
- In the Oven: Place shortbread biscuits on a baking sheet and warm for 5 minutes at 300°F.
- In the Microwave: Warm shortbread biscuits on low for 20 seconds in a microwave dish.
- In the Air Fryer: Reheat the biscuits for 3 minutes at 325°F in the air fryer basket.
FAQ’S
Why Is It Recommended To Use A Fork to Make Holes In The Shortbread Dough?
Using a fork helps even baking by allowing heat to penetrate the dough it prevents puffing, maintaining the desired crumbly texture. The holes also contribute to an even bake and a uniform appearance.
Why Should the Butter And Sugar Not Be Whipped Together In The Shortbread Dough?
Whipping introduces too much air, resulting in a lighter texture for shortbread, a denser, crumbly texture is preferred. Mixing without whipping ensures a well-blended but not overly aerated mixture, contributing to the characteristic richness and texture of shortbread.
How Can I Prevent The Shortbread From Sticking To The Pan?
To prevent sticking, brush the pan with oil and sugar before placing the rolled-out dough. This creates a non-stick surface. Ensure an appropriate dough thickness and use a well-sized pan for successful release without sticking.
What Can I Do If the Shortbread Dough Is Too Crumbly When Cutting Into Fingers?
If too crumbly, avoid overworking if excessively dry, add a bit of softened butter to bind moisten hands or gently press crumbly parts together. Adjust moisture without overworking to achieve the desired consistency for cutting.
More Delia Smith Recipe:
- Delia Smith Chocolate Bread And Butter Pudding
- Delia Smith Hot Cross Buns
- Delia Smith Frangipane Tart
Delia Shortbread Biscuits Nutrition Fact:
- Calories 164
- Calories from Fat 63
- Total Fat 9.5g
- Saturated Fat 6.1g
- Sodium 103mg
- Total Carbohydrates 19g
- Dietary Fiber 0.8g
- Sugars 5.5g
Delia Smith Shortbread Biscuits
Description
Indulge in the simplicity of Delia Shortbread Biscuits, where all-purpose flour, sugar, and softened salted butter blend into a symphony of flavors. Prepare to experience these delectable treats in just 30 minutes, yielding a delightful batch of 12 biscuits.
Ingredients
Instructions
- Make cabbage shreds with a sharp knife or a food processor.
- Mix the butter and sugar together first, but DO NOT CREAM them. But it shouldn’t be too soft either. It also shouldn’t be straight from the fridge if you’re going to use a mixer. These two items should be mixed together well, but not whipped together.
- After that, add the flour and mix until the dough is stiff. Do not work the dough too hard. You’ve now made cookie dough. See, I told you it was simple!
- Make a circle the size of the pan or tin you want to use for baking. This was made in an 8×8 pan. Cut the sides to about the right size.
- Put it in the pan of your choice. Too thin of a roll is something that lots of people do wrong. Shortbread that is done right should be pretty thick—at least 3/4″ or 2 cm if you’re making fingers.
- You can also roll the dough into a round shape, score it into pieces, and then prick it with a fork.
- To make sure it comes out well, brush the mold with a little oil and sugar first. Put the mold on top of the rolled-out dough and roll it out again to press it into the shape.
- Take off the extra dough and place the dough on a baking sheet. If the shape of your shortbread mold isn’t very appealing, poke holes in it with a stick.
- Roll it out thinner, like with sugar cookies, and use a cookie cutter to make shapes.
- Set on a baking sheet that has been prepared and prick all over.
- Put in an oven that has already been hot for 15 to 30 minutes, or until the edges are starting to turn brown. As soon as you take it out of the oven, sprinkle it with sugar.
- The color of shortbread shouldn’t be dark. Leave the shortbread to cool on the pan or tray or on a rack before moving it to a cool place.
Notes
- Gently mix butter and sugar,avoid over-creaming.
Keep dough stiff; don’t overwork for optimal texture.
Roll thicker for finger-shaped perfection.
Use a fork to create decorative holes.