Now there is nothing about this recipe that means it should be confined to the holiday season. However they are some of my favourite biscuits. Mostly because the ingredient list is so short, I will always have these in my kitchen so can whip these up in no time. This is the reason I am sharing them with you now. This time of year, I find, the diaries get booked up quickly. Add to this the increasing number of guests and you need quick recipes. Thankfully I have one here my Brown Sugar Shortbread.
There are a number of things I love about these biscuits. The first I have already mentioned – how few ingredients they require. The big winner for me is the yield. This recipe makes 30 biscuits to make them I divide the dough in half and make 2 logs as it is much easier to work that way. I also freeze one of them, wrapped tightly in cling film. Then, when a surprise guest descends or the sudden need for shortbread strikes, all you need to do is turn the oven on, allow the dough to slightly thaw whilst the oven heats, slice and bake. Baking time should only require an extra 3 minutes or so.
I make these Brown Sugar Shortbread Biscuits feel more festive with sprinkles. I take a pack of Christmassy hundreds and thousands in red, white and green and pour them into a dish. Once the dough is kneaded together I roll it into 2 logs. I then rolled these logs in the sprinkles pressing down to make sure there’s a good coating. Then slice them and bake, the sprinkles should hold their colour well. This way you can change the theme of these biscuits, whatever decorative sprinkles you like.
Biscuits and cookies are some of the quickest things to bake. Therefore they are often what I recommend to bake with children. They can have made the dough in a short time and the bakes are often quick. Short attention spans are satisfied with a good biscuit recipe. Try this Brown Sugar Shortbread recipe and after that you could try my Tahini Chocolate Chip Cookies for another brilliant treat.
These are simple to make and taste fantastic. You may make these in a stand mixer by all means, they are however perfectly possible with a mixing bowl and wooden spoon. There are two tips I want to share with you. The first is do not skimp on the creaming of the sugar and butter. You are really trying to dissolve that sugar into the butter. This takes longer with brown sugar so go to town creaming. Secondly add your flour gradually; I do it two spoons at a time between mixing to incorporate. This gives your arms a good work out but also really produces a great biscuit.
This biscuit recipe is one of those that is great to have in your arsenal. It is a favourite in my kitchen. They are great as they are or crumbled over ice cream. I’d love to hear what you think in the comments below if you try these Brown Sugar Shortbread Biscuits. You can share your pictures with me on social media. Tag me on Instagram @cubbinthekitchen or use the hashtag #CUBBintheKitchen to be featured in my stories.
Brown Sugar Shortbread
Ingredients
- 225 grams Butter Softened
- 125 grams Brown Sugar
- 400 grams Plain Flour All Purpose
- 1 tsp Vanilla Extract
- Sprinkles
Instructions
- Using a large mixing bowl cream together the Butter & Sugar until light and fluffy and smooth.Next add the Vanilla Extract and beat in.Gradually add the Flour and mix until combined.Using your hands knead the dough into a smooth ball.Divide into to and roll into logs about 5cm across.
- Pour the sprinkles into a tray.Roll the dough ‘logs in the sprinkles to coat.Wrap tightly in cling film and chill in the fridge for 15 mins minimum (or up to 4 days)
- Preheat the oven to 150°C Fan (160°C Conventional)
- Unwrap the chilled dough and slice into discs about 1cm.Place on a baking tray lined with reusable baking paper and bake for 22-25 mins until the underneath are turning golden.
- Allow to cool for on the tray for 10 minutes before moving to a wire rack to completely cool.
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