If you’re a fan of the bagpipes, or you know just sugar and butter. Then you definitely need to try these crumbly pieces of heaven.
Gooooddd morning (afternoon) biscuit fans!
I’m in the middle of baking my C post (which for now will remain a c-cret) and I thought I’d throw an extra tid bit out to my majestic unicorn followers!
So part of my C-Week post involves this- the bread of my people (the short, not the Scottish). Now because I couldn’t imagine baking without the internet, I fell into a bit of a Pinterest hole but when I emerged there I held what seemed to be too good to be true.
3 ingredients it said.
4.5 star recipe.
And Basil and Bubbly likes cats, so I was sold. Meow.
So I got to work and 40 minutes later, I raised my kitten/baking assistant in glory as the shortest of the shortest bread melted in to my mouth.
I could not recommend this recipe highly enough!
2C plain flour
250g unsalted butter
1/2C brown sugar
- Preheat your oven to 160C. That lady deserves a little warming up beforehand.. if you get my gist.
- Line a 20 x 20 pan with baking paper.
- In a large bowl, cream the butter until it turns a lighter yellow. Add the sugar and cream until well combined.
- Sift your flour in and using your hands (or something else if you’re not a fan of getting them dirty) to combine it all into a soft dough.
- Pat the dough into your lined pan and using a knife slice the shortbread into what ever size you want your biscuits to be. Make sure you cut all the way through to the bottom of the pan.
As the dough bakes, this sections you cut will stay somewhat separate so you can just break the biscuits once they’re cooled.
- Throw that shiznit in the oven for about 35-40 minutes or until the top begins to brown.
- Wait for it to cool and then marvel in your amazing baking prowess.
That is it. Seriously. How easy is that? About 7 easys in my opinion.
Thanks for reading my majestic, sugar coated unicorns! If you like this recipe let me know in the comments section and hey, why not follow the blog?
I would love to hear about your baking wizardry since you have taken the time to read about mine. 🙂