Butter Shortbread Biscuits. Cream butter and sugar until light and fluffy. These buttery-rich, crisp shortbread cookies are a great wheat-free alternative to classic shortbread. Without the additional coconut flavor, they have the faint aroma and taste of coconut thanks to coconut flour. With the flavor, you'll have a cookie with robust coconut taste, perfect for dunking into a pot of chocolate fondue or glass of milk. Because these cookies are so simple, it's important to use a really good butter.

I usually opt for European Style butter, which has a higher milk fat content than the cheaper butter. The whole point of these cookies is that you get a crisp, buttery experience where the sweet cream flavor of butter really comes through, so it's worth the little bit of extra money to get the good stuff. This basic Scottish butter shortbread is a simple three-ingredient cookie that is more of the sums of its parts. You can cook Butter Shortbread Biscuits using 5 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Butter Shortbread Biscuits

It's 500 g of Plain Flour.
Prepare 400 g of butter.
You need 100 g of caster sugar.
You need of Milk too bind an glaze.
It's of Granulated Sugar too sprinkle over glaze.

The name comes from the fact that "short" was an old usage for the term "crumbly." Because of the high fat content, the biscuit's texture is indeed crumbly and crispy. Try making these easy, buttery shortbread biscuits for an afternoon activity with the kids. This recipe also works as homemade Christmas presents, with chocolate chips or orange zest added the dough. Shortbread biscuits fill the kitchen with a wonderful buttery freshly-baked smell.

Butter Shortbread Biscuits step by step

There is the hand method,have only ever used this method,namely Flour in a mixing bowl and then you rub in - small cube's of butter with plenty of flour attached - until you get a breadcrumb texture and then you mix in the sugar,will probably need a little milk too bind into a firm ball..
Preheat oven to Gas Mark 3.Grease baking tray,flatten out Shortbread dough,use a Dinner Fork too print slight dents around the edges and then pick holes in the rest - with the use of the same Dinner Fork..
Use a Cooking Brush too glaze Pasteurized Cow Milk over the whole Shortbread Biscuit and then sprinkle granulated white sugar over the top and then continually bake at Gas Mark 3 for probably 1 hour - Shortbread biscuits are always served cold,rest on a wire rack and then when cold - eat - and enjoy..

So simple and easy to flavour with your own choice of chocolate chips, nuts and fruit zest. Cream the butter with sugar, until light and fluffy. Roll to the desired thickness and cut into circles or squares. Prick the top of the shortbread with a fork, if desired. Remove from oven and cool on wire rack.