RECIPE: Shortbread Biscuits & Bars

Ok, so what’s the difference between a recipe for shortbread biscuits and bars ?

Traditional shortbread bars are baked in a tin and cut whilst still warm.  For best results, weigh the butter straight from the fridge and rub together with the dry ingredients.

For shortbread biscuits to serve with cold desserts, or delicious dipped into melted chocolate, the creaming recipe works best.  Remove the butter ahead of time so it that it reaches room temperature.  It needs to be soft and creamy but not oily.  Rest the pastry before rolling and cutting into rounds.  For best results chill again before baking.

Shortbread Bars Recipe

Total 55 minutes

You will also need:

Baking parchment

22 cm square tin

Method to make shortbread bars:

Butter and line tin with baking parchment

Preheat oven to 150 C Gas Mark 2

Weigh the ingredients into a large mixing bowl or food processor.

Cut the cold butter into small dice and add to dry ingredients.  Using fingertips coat the butter in the flour and then rub together to resemble ‘breadcrumbs’.

Press the mixture into the tin and sprinkle with caster sugar

Bake until the shortbread is pale golden.  Remove from the oven and using a sharp knife, cut into bars whilst still warm

Cool in the tin and store in an airtight container once completely cold.

Shortbread Biscuits Recipe 

Total 30 minutes

You will also need:

Baking parchment

Rolling pin

5 cm biscuit cutter

Baking tray

Method to make shortbread biscuits:

Measure the butter and sugar into a mixing bowl or stand mixer.  Cream together until soft.

Add the flours and fold in to the mixture.

Pull the mixture together in the bowl until smooth.  Shape and wrap in baking parchment.  Rest for 30 minutes in a cool place.

Preheat oven to 160 C Gas Mark 3

Between two sheets of baking parchment, roll the pastry to the thickness of a pound coin and cut into rounds.

Transfer to a lined baking tray and chill whilst oven is preheating.

Bake 10 – 15 minutes until the shortbread biscuits are slightly golden.  Transfer to a cooling rack.

Cool and store in an airtight container once completely cold.

Try Adding:

• Fresh finely chopped rosemary or lavender
• Dark chocolate chips with orange zest
• Stem ginger pieces
• Lemon zest
• Cardamom with white chocolate

Serve with:

• Chocolate mousse or water based ganache
• Plum and cardamom mouse
• Fresh berries and homemade mascarpone
• Lemon posset
• Fruit compote and ricotta
• Fresh oranges in caramel

Notes for AGA Cooks:

To bake shortbread biscuits in a 2-oven AGA

• Slide grid shelf on floor of roasting oven
• Place baking tray on grid shelf and slide plain, cold shelf over
• Check and turn if necessary after 8-10 minutes baking

To bake shortbread biscuits in a 3, 4 or 5-oven AGA

• Slide baking tray on fourth runner or use plain cold shelf lined with bake-o-glide
• Check and turn if necessary after 10 – 15  minutes baking
• Depending on the heat stored, if necessary slide grid shelf to the floor of baking oven and plain, cold shelf over.