Paul Hollywood Buttery Shortbread Biscuits Recipes

PAUL HOLLYWOOD'S SCOTTISH SHORTBREAD TANTALLON CAKES

Steps:

• Beat the butter and icing sugar together until light and fluffy in a bowl, then beat in the egg yolk, followed by the lemon zest.
• Sift the flour, cornflour and bicarbonate of soda together. Stir them into the butter and sugar mixture a spoonful at a time, then bring the mixture together into a dough and knead briefly until smooth.
• Line two baking trays with baking parchment. Roll out the dough on a lightly floured surface to a 5mm thickness. Using a 6.5cm fluted cutter, stamp out rounds and place them on the lined baking tray, pressing the trimmings together and roll them out again to make more biscuits as necessary.
• Prick the biscuits all over with a fork and chill for 30 minutes; this helps to prevent spreading in the oven. Heat the oven to 180 degrees C / gas mark 4.
• Bake the biscuits for 10-12 minutes, until they are just starting to colour. Leave them on the baking tray for 5 minutes then transfer to a wire rack to cool. Dust with icing sugar before serving, if you like.

SHORTBREAD BISCUITS

Steps:

• Heat the oven 170C/150C fan/gas 3. Put the flour, butter and sugar into a mixing bowl. Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough.
• On a lightly floured surface, use a rolling pin to roll out the dough to ½ cm thick. Cut the dough into fingers and place on a lined baking tray. Use a fork to create imprints, then sprinkle with the remaining caster sugar.
• Chill the dough in the fridge for 20 mins, then bake for 15-20 mins until golden brown. Remove the shortbread fingers from the oven and leave to cool on the tray for 10 mins.