Easter Shortbread Biscuits

1. Weigh out all the ingredients and put together in a bowl.
2. Using the tips of your fingers incorporate all the ingredients together using the ‘rub in method’.
3. When the mixture is all rubbed in (it should resemble a crumble mix or sand) add your optional ingredient. This can be lemon, orange rind/ ground ginger/ chocolate drops/ cinnamon etc
4. Keep mixing together until it binds together like a pastry/ play dough texture.

Top tip: If it doesn’t feel like it will ever come together then add a tiny drop of oil.

5. Optional: Place the shortbread mix in the fridge for 1 hour to rest. This solidifies the fat and prevents it spreading in the baking process.

6. On a lightly floured work surface roll out the dough to your desired thickness. Cut into the shapes you want.

Top tip: If you want thick biscuits then prick with a fork, this helps the baking process by releasing the steam and prevents the biscuits from puffing up.

7. Bake at 180 degrees or gas mark 4. Cooking times will vary depending on thickness. After about 8-10 minutes check and once they start to change to a light golden colour they will be ready.

8. Place gently onto a cooling wire or a plate as this will speed up the cooling process. Be careful as your biscuits will be very fragile! You can leave on the baking tray to cool but remember that the biscuits will still keep on slightly cooking.

9. Once cool, you can decorate with your chosen ingredients.

Decoration top tips! 

1. Use pre-made icing in easy pipe tubes/ melted chocolate.
2. Make perfect home made icing by adding small amount of lemon juice to icing sugar powder until it binds together with the consistency of thick glue. It should slowly fall off the spoon. If it is too runny then simply add more icing sugar and add more lemon juice if it is too thick.
3. Be more creative by adding sprinkles, chocolate drops, or sugar flowers.