Recipe: Delicious Crumbly shortbread biscuits

Crumbly shortbread biscuits. Cut the dough into fingers and place on a lined baking tray. Use a fork to create imprints, then sprinkle with the remaining caster sugar. Scottish shortbread is a biscuit to really sink your teeth into.

Shortbread is a traditional Scottish pastry that is crumbly and of sand-like consistency because no water is used. Without water, the gluten in the flour particles does not create any cohesive structures thus yielding a sandy bread. Shortbread is normally made by pressing the dough into flat decorative. You can have Crumbly shortbread biscuits using 10 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Crumbly shortbread biscuits

1. It's 200 ml of Extra Virgin Olive Oil from Spain.
2. Prepare 375 g of wheat flour.
3. It's 100 g of caster sugar.
4. You need 125 g of dessert wine.
5. You need 1 of pinch salt.
6. You need of Grated zest of 1 orange.
7. You need 1/4 of teaspoon cinnamon.
8. You need 1/4 of teaspoon cloves.
9. Prepare 1/4 of teaspoon aniseed seeds.
10. You need 1/4 of teaspoon sesame seeds.

My nan and granddad came round when i was making up the mixture (my nan was a baker) and she said use those measurements and they turned out YUMMY. Definitely going to be added to my. Dice fruit and toss in a bowl with the vanilla sugar. The ingredients for shortbread are simple: butter, sugar, salt and flour.

Crumbly shortbread biscuits step by step

1. Put all the ingredients in a bowl and work the mixture with your hands until you have a smooth, pliable dough. Depending on the type of flour you use, you may have to add a little more to absorb any excess moisture..
2. The dough is ready to use when it no longer sticks to your hands. Cover the bowl with cling film and leave to rest for a couple of hours..
3. Turn the dough out onto a floured work surface and, using a rolling pin, roll it to a thickness of around 1 cm. Choose some Christmas-themed cookie cutters and get cutting!.
4. Arrange the shortbreads on an oven tray and bake in a pre-heated oven at 180ºC for 25 minutes..
5. Once cooked and before they get cold, cover them in caster sugar..
6. Alternatively you can sprinkle them with icing sugar and cocoa powder..

The key to making shortbread that holds together and also has a wonderful, flaky texture, is the temperature of the butter. It must be cool or cold, not softened or melted. Try bringing some of the dough to room temperature and incorporating some softened butter to get the right consistancy. Beat the butter and the sugar together until smooth. Stir in the flour to get a smooth paste.