Brown Sugar Shortbread

I confess . . .  I am a weak woman.   Especially when it comes to food, and most especially when it comes to shortbread biscuits.

MOST especially when those shortbread biscuits are as simple, quick to make and as delicious as these Brown Sugar Shortbread biscuit are!


 

These are the perfect shortbread biscuits.  (Biscuits is what they call cookies over here.)  They are short and buttery, without being in the least bit oily or greasy . . . 

I think of all of the cookies I make, shortbreads are my absolute favourites.



They are crisp without being hard.  My husband doesn't like hard biscuits and I confess I don't really like my cookies too hard either.   

These have just the right amount of  crispness . . . crisp without being hard.



These are perfect for dunking. A good biscuit should be perfect for dunking don't you think?  I thought so!  

 Biscuits were made for dunking! I love a good biscuit dunk.

 

In regular or herbal teas . . .  in milk . . .  in those frothy cappuchino's . . . and hot chocolates.  These lovely biscuits would go well with all of those . . .



These are not too sweet . . .  with only a touch of brown sugar in the biscuit dough . . . and a scattering of demerara sugar for a bit of sweet crunch on top.    

 In short . . .  no pun intended . . .  these are fabulously moreish.  If you only bake one cookie this weekend, make it this one! 

*Brown Sugar Shortbread*

Makes 12 wedges

Printable Recipe     

These are so simple and quick to make.  You'll find yourself wanting to make them fairly often as they are very easy to make and quite, QUITE moreish!    

115g of unsalted butter, softened (8 TBS)

80g soft light brown sugar (1/4 cup  plus 2 TBS packed)

1/2 tsp salt

1 tsp vanilla extract

140g of plain flour (1 cup)

2 TBS Demerara sugar to sprinkle on top (Turbinado)   

  

Preheat the oven to 180*C/350*F/ gas mark 4.  Lightly butter the bottom and sides of a 9 inch fluted tart pan with a removeable bottom.  Set aside.

Cream the butter together with the brown sugar until smooth and quite creamy.  Stir in the vanilla and salt until they are completely amalgamated.  Stir in the flour until combined.  Press firmly into the bottom of the prepared tart pan, without allowing it to go up the sides.  I use a piece of parchment paper to help press it down smoothly.  Prick all over with a fork.  Sprinkle the demerara sugar over top.





Bake for 15 to 20 minutes until deep golden brown.  Remove from the oven and immediately cut into 12 wedges using a pizza cutter, and then a small sharp knife to get all the way to the edges.   Allow to cool completely in the pan before removing the sides and lifting apart.   Store in an airtight container. 

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