Shortbread Biscuits

This recipe works well as a base for a bar cake or traybake, but it can also be turned into tasty biscuits to nibble with a cup of tea.

Shortcrust Biscuits 1200x1200Ingredients

  • 100g cornflour
  • 100g rice flour
  • 50g golden caster sugar
  • 30g light muscovado or soft light brown sugar
  • 120g unsalted butter, cubed
  • cornflour, for dusting
  • Demerara or caster sugar, for sprinkling on biscuits


  1. Preheat the oven to 190°C / 375°F / Gas Mark 5.
  2. Put the flours and sugars into a food processor and blend together. Add the butter and pulse until the mixture starts to clump together.
  3. Press the crumbs lightly into a dough and roll out thickly on a cornflour-dusted board.
  4. Press or cut into shape, transfer to a non-stick baking tray or a baking tray lined with baking parchment and bake for 12-14 minutes.
  5. Allow to cool on the tray and sprinkle with Demerara or caster sugar, to serve.



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