The requested resource is not anzac cookies. Anzac biscuits are sweet oat biscuits that are particularly popular in Australia and New Zealand. They’re easy to make and great with a cup of tea! Gas mark 4 and line 2 large baking trays with baking parchment.

In a large mixing bowl, combine the plain flour, oats, coconut, sugar and a pinch of salt. Remove the pan from the heat, add the bicarbonate of soda and boiling water and quickly mix to combine. Pour the melted butter mixture into the dry ingredients and mix with a wooden spoon or rubber spatula until thoroughly combined. Scoop tablespoons of mixture into balls and arrange on the prepared baking trays, leaving space between each biscuit. Flatten each biscuit slightly using your hand. 13 minutes, or until almost firm and starting to crisp. The biscuits will crisp and firm more when they cool.

Remove from the oven, leave to cool on the trays for 2 minutes, then transfer to a wire rack to cool completely. You could also drizzle the biscuits with melted dark chocolate. The BBC is not responsible for the content of external sites. Read about our approach to external linking. With the signature delicate crumbly texture and beautiful buttery flavour, shortbread is one of those biscuits that is both nostalgic and elegant.

It’s right at home with a casual coffee catch up with friends, or an elegant tea party to impress! Just flour, butter and sugar is all you need. I’ll hold on the haggis, am undecided on men in skirts, but can never get enough shortbread! Off you run to the kitchen! The same terminology is used for shortcrust pastries used in things like Quiche and Pecan Pie.

Rice flour makes the shortbread a little more tender, but having made shortbread many times over the years both with and without using this shortbread recipe, I can honestly say that the difference is barely noticeable. A shortbread recipe with a tougher dough or calling for more kneading may NEED rice flour in order to achieve the right delicate texture. This recipe does not need rice flour. Blitz butter, flour and sugar, pat into pan and bake. This yields a shortbread with signature crumby texture, but the surface is quite rough, as pictured below. Smoother surface, with the perfect delicate crumbly texture.

The crumble is softer when you bite into it, they are more buttery. To think that all you need is butter, flour and sugar to make such a delectable treat is just amazing, isn’t it? I just know you’ve been good all week. Watch how to make it Shortbread Cookie recipe video! Note the part at the end re: the cookie being crumbled. This is how it should be! And PS clearly these are not my hands in this video.

Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates. TRICK for clean cuts, no crumbles, is to slice halfway through baking. 9 x 13″ pan with baking paper with overhang. Add icing sugar and beat until combined. Roughly press down into a rectangle shape, then transfer into the pan. Bake for 20 minutes until edges are very light golden and most of the surface is still pale gold. Turn the oven off, crack it open ajar, then leave to cool for at least 1 hour in the oven.