Shortbread biscuits from New British Classics (page 359) by Gary Rhodes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on January 07, 2025

    I hadn’t made shortbread for decades, so I carefully followed the recipe, resulting in “dough” that was clearly impossible to roll out. It was like crumble mix. Rather than overworking it trying to get it to hold together, I ended up tipping it into the tin, and compressing it with my hands, before smoothing the surface by rolling it with a small glass. I put it in the oven and after 15 minutes realised I hadn’t scored it, making it impossible to cut neat pieces, so I whipped it out and quickly cut it into squares before putting it back. With all that, I thought it was going to be a disaster, but it’s turned out pretty well. I may have slightly over baked it. Note to self: try Regula Ysewijn’s recipe next time.

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