I typically make shortbread with white sugar, but in the midst of our time at home, I have thrown caution to the wind and went with this recipe for Brown Sugar Shortbread.
And, it turns out, brown sugar adds a treacle-y, molasses-y flavor to the shortbread that works well.
Such a simple recipe – just flour, butter and sugar. Brown, obviously.
Warning: it is very, very buttery and very, very rich. So much so, that I can’t eat much of this in one sitting (Mr Traybakes, on the other hand, has been taking regular tea breaks that lead him past the biscuit tin…). In fact, I’m sure you could easily reduce the amount of butter in these and still have a tasty cookie. I haven’t tried (yet), but that might be on the cards for later!
So, there you have it. Three ingredients. Buttery brown sugar shortbread. And if you’re interested in furthering your adventures in brown sugar baking, you could always try the Brown Sugar Meringues here.
8oz/225g plain flour (all-purpose flour), sifted
3oz/85g brown sugar
8oz/225g butter, softened
- Preheat oven to 350F/180C.
- Cream the butter and sugar until light and fluffy.
- Stir in the flour until combined. This makes a very soft, sticky dough, so if you want to roll it out and cut into shapes, I’d put it in the fridge for a while and roll out on a floured surface.
- Press, as well as you can (it’s soft and sticky, remember) into a lined 8″x8″ tin (20cm) and smooth over the top.
- Cut into the dough to make shortbread fingers. This will make it much easier to slice when it’s out of the oven.
- Bake for 35-40 minutes, until golden on top.
- Remove from the oven and cut into fingers while still warm, using the cuts you made earlier as a guide.
- Dust lightly with sugar and leave to cool in the tin.
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