Shortbread Biscuits

 

Here's another yummy recipe from my little country cookbook, "Favourite Farmhouse Recipes."  It only has three ingredients! One of them is self-raising flour. DO NOT substitute regular flour for this. Self-raising flour contains salt and baking powder, so if you use regular flour your cookies will not puff up.  Because of the added salt in the flour, you also want to be sure to use UNsalted butter.  

I love shortbread plain, but I decided to add some icing just for fun. I just made a simple water icing. If you want a fancier cookie, you could add food coloring to the icing or add sprinkles or chopped nuts if you like, You could even dip the tops or 1/2 of the cookie in chocolate. 

I have converted the weight measurements to measuring cup measurements in case you don't have a scale.

Shortbread Biscuits

Makes ~30 cookies

Ingredients:

6 oz sweet (unsalted) butter  (1-1/2 sticks)

2 oz icing sugar (powdered, confectioners) (2/3 cup)

8 oz. self-raising flour, sifted (2 cups)

Pre-heat oven to 350 degrees F.  Cream the butter and icing sugar together until very soft and fluffy.  Gradually add the sifted flour and mix until combined.  On a lightly floured surface, roll out to 1/4 inch thickness. Cut with a plain or fluted cutter. Bake on an un-greased cookie sheet for ~10 minutes, until pale brown.  Cool on a wire rack. 

Sprinkle with icing sugar or make a water icing to drizzle or spread on top.

Water Icing:

Mix icing sugar and enough water to make drizzle or spreading consistency. Add water a tiny little bit at a time so it doesn't get too runny too quickly.

Happy Baking!