Iced Layered Shortbread Recipe

Iced Layered Shortbread Recipe

Layered Shortbread Recipe

Making your own biscuits is not difficult and I have to say, it’s hard to beat a freshly baked biscuit eaten on the same day.

Of course it is so much easier to open a packet, but these are fun and quite simple to make. Fill with your favourites – Nutella, any jam, lemon curd, caramel or chocolate spread.

Note – For Christmas cut out all centres with a star cutter. Get ahead and freeze unbaked as described in the recipe.

5 tips for perfect biscuits!

  1. When mixing the biscuit dough do not over mix. You will toughen the biscuits if you do. Stop mixing when it has just combined into a dough. Rest dough in fridge for 15-30mins as it will be easier to roll out.
  2. When you remove your biscuits from the oven they will continue to bake a little and harden up on the tray.
  3. Leave biscuits until completely cold before filling or icing.
  4. Store your (un-iced and un-filled) baked biscuits in an airtight tin for up to a week. Once filled and iced they will soften after a day or so.
  5. Always store biscuits and cakes in separate containers (otherwise the biscuits will soften).

Iced Layered Shortbread Biscuit Recipe

Makes 40 biscuits, 20 when sandwiched together

Ingredients & Tools

  • 250g salted butter, softened
  • 100g golden caster sugar
  • 250g plain flour, plus more to dust
  • 125g corn flour or rice flour
  • 6.5cm round metal cutter
  • 2.5cm round cutter
  • 2.5cm heart cutter (optional)
  • 2.5cm star cutter (optional)
  • 2.5cm blossom cutter (optional)
  • 60g bag white royal icing
  • 2 tsp per biscuit strawberry jam, chocolate spread, lemon curd or dulce de leche

Method

  1. Preheat the oven to 170°C/fan 160°C/340°F/gas mark 3½. Using a handheld electric whisk, or an electric mixer, cream together the butter and sugar, then sift in the flour and corn flour gradually, mixing briefly between each addition, until it binds together. Flour your hands and gently knead until just smooth (do not over-work). To make the dough easier to roll – and if you have time – wrap in cling film and refrigerate for 30 minutes.
  2. On a floured board, roll the dough out to about 3mm thick and, using the 6.5cm round cutter, cut 40 shortbreads. Cut a central shape – round, heart, star or blossom – from the centre of half the batch, using the smaller cutters. If they are to be frozen, lay the raw biscuits now between sheets of baking parchment in a freezer container. They will need to be defrosted for 1 hour before baking.
  3. Put the shortbreads on 2 baking sheets lined with baking parchment. Cook for 12–15 minutes. (You may need to bake them in batches.) Cool on the baking sheets, then carefully transfer to a wire rack with a palette knife. Leave until completely cold.
  4. Drizzle the royal icing backwards and forwards over the surfaces of all the shortbreads with cut-out centres. Allow to dry.
  5. Spread your chosen filling on to all the other shortbreads, and sandwich together with the iced top layers.

Extract from Bake and Decorate published by Quadrille.

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