Kitchen Craft Episode 18: All about biscuits!
There’s nothing quite like some home-made biscuits and cookies for edible gifting. These shortbread buttons by Chef Clem with just melt your heart with their cuteness.
Shortbread buttons
Preparation time: 15 minutes, plus 30 minutes’ chilling time
Cooking time: 8-10 minutes
Ingredients:
- 280 g butter, softened (or at room temperature)
- 1 cup icing sugar
- 1 t vanilla extract or vanilla essence
- 3 cups cake flour
- Castor sugar for sprinkling
Method:
- Add the butter to a mixing bowl and begin creaming using an electric hand mixer or kitchen mixer. Cream the butter until it becomes lighter in colour and texture.
- Cream the icing sugar with the butter until it has all been mixed in.
- Pour in the vanilla extract and mix through. Add the flour and slowly mix into the butter mixture. Start on the lowest speed, and mix slowly and gently until it resembles large bread crumbs.
- Turn the mixture out onto a clean work surface for shaping into a dough, then cover with plastic wrap and chill in the fridge for 30 minutes.
- Preheat your oven to 180°C. Roll the dough out to a thickness of about 5mm. Cut out round shapes with a cookie cutter. All the extra dough that stays behind can be rolled out again to cut out more rounds.
- Using a slightly smaller round cookie cutter, press gently into the dough, creating a lip on the cookie. Create four holes to resemble button holes by using a metal straw or anything that could either cut out the tiny holes or press holes into the biscuit.
- Sprinkle some castor sugar over the biscuits. Place in the oven to bake for 8-10 minutes, or just until the sides begin to brown slightly. Remove the biscuits from the tray and cool until firm.
*Store in an airtight jar or string on a ribbon and use as a delicious edible gift.
Inspired to bake something?