Dobby's Signature

Shortbread Biscuit (The Original)

Dobby

I know i’ve said this countless times but i doubt if i’d ever get tired of saying baking is one of my major hobbies. Apart from cakes, i love making biscuits too. One of my favorite biscuits is the scottish shortbread. It tastes so good yet so easy to make at home. The ingredients for this all butter biscuit is simply basic but the end result is one you wouldn’t forget in a hurry.

For most of my home baking, i use mostly butter which could be quite expensive although worth every penny but when butter is not available i end up using margarine which doesn’t give me the desired flavor and taste i need.
Today i’d be showing you how to make the ORIGINAL shortbread biscuit which would make you wonder why you’ve been spending lots of Naira on the store bought ones. Most times, i make shortbread for Christmas, birthdays or special occasions as gifts and the compliments seem to pour in endlessly. For the rice flour, i milled ordinary raw rice till smooth. Please do not use margarine for this as the results are totally different. Also, do not add anything extra such as flavorings if you want the real shortbread taste you’ve grown to love. if you don’t have an oven to bake this in, use this Method
Click to view other Homemade Biscuits

Watch How It’s Prepared Below

 

How to make Shortbread Biscuit
• Prep Time:  30 mins
• Bake Time: 1 hour
• Total Time: 1 hour 30mins
• Makes :       18-21 shortbread biscuits

Ingredients:::
• 150g Wheat Flour (all purpose flour)
• 80g Rice flour – Optional (For texture)
• 150g Butter (I used salted) 
• 50g Icing Sugar
Click Here for cup to gram Measurements
Directions:::
Step 1: Score the butter and cut out 150g of it. Divide the butter into 6 halves.

Step 2: Sift the all purpose flour, Rice flour and icing sugar into a bowl. Place the butter on the dry ingredients and work into it with your fingers making sure everything gets incorporated. 

Step 3: Mold into a ball and place in a plastic bag. With a rolling pin, roll out the dough in the plastic and score into 18-21 squares. The angle the blade of the knife makes with the surface of the dough is important in determining how the cut will be made. Place the dough into the refrigerator to firm up for about 15mins.

Step 4: Bring out the scored dough and cut through the marks. Insert a fork through the cut dough. This is done to make way for air bubbles to escape while baking as well as give it the Original shortbread look

Step 5: Separate the shortbread on the pan and place in the oven. Bake for about an hour till firm but not browned at 190°c /375 °F. Remove from the oven and leave to cool on the tray. The more it cools, the firmer it becomes. 

Enjoy with a cup of tea for breakfast or as a snack :).

Kitchen Notes:

• Margarine was created as an inexpensive substitute for butter but cannot be compared to butter in taste and flavor especially when used in cooking. Butter is quite different from margarine in several ways and the tastes are incomparable. 

• While butter is made from real milk fat (Animal fat), margarine is made from Hydrogenated vegetable oil.

The product i used