Scrummy Shortbread Biscuits

I love baking things and cooking and all that jazz but the harsh truth is I’m just not very good, never the less I took a good stab at it and I’m pretty impressed with the results because they may not look like much but they tasted like heaven! VERY simple to make and I expect you have all the ingredients in your cupboard.


  • 1 cup of butter
  • 4 cups of plain flour
  • 2 tablespoons of honey
  • 2 teaspoons of baking powder
  • 1 egg
  • 1 cup of white sugar

I preheat my oven and just whack up up the whole way because it’s maximum is below 300.

Mix the softened butter and sugar together until smooth

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Add the egg and honey

Now in a separate bowl add the flour and baking powder together then slowly start to add the flour mix to the softened butter mix, by slowly I mean SALLOWLY, it gets really thick and stodgy but don’t add any water or anything because you need to be able to roll it out in a minute.

Get a working board out and cover it in flour to work with, put your dough on the board and start your work, roll it out and cut some shapes.

I realised at this point that I had used all my greaseproof paper so I improvised with foil and painted some butter over it to stop the sticking-

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Bake at between 300 and 350 for 5-7 minutes depending on the thickness of your biscuits but don’t forget they need to be a bit soft.

Once you’ve taken your shortbread out of the oven leave them for a while on their cooking tray to adjust to the rooms temperature then move them onto a cooling rack.

Once they’ve cooled you can decorate if you like, I decorated my first batch then made some more that evening and used a fork to pierce holes in the top then sprinkled sugar over the top and they were just as delicious.

Little ‘tip’ I’m allergic to ginger so I don’t like making gingerbread man shapes so I turn my gingerbread man upside down and make a reindeer instead.

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