Prep
20 minBake
25 minsServes
10+Difficulty
Easy About
These shortbread biscuits are so simple to make, and with just three ingredients! Why not whip up a batch and get creative with decorating them to suit your own unique style? As you can see, we made our own batch of easy shortbread biscuits and decorated them with messages of thanks to the NHS and all the other key workers during these unprecedented times.
The perfect sweet treat for all occasions
Whether you’re looking to rustle up a quick dessert for an event or occasion, or you’re just after a simple way to entertain the kids and keep small hands occupied, you need look no further than this family-favourite recipe. This easy shortbread biscuit recipe yields delicious little bites of sweetness that taste great warm or cold and go perfectly with a cup of tea or hot chocolate as a mid-morning snack.
Follow these five simple steps of this quick biscuit recipe to enjoy your scrumptious shortbread biscuits.
First, preheat the oven to 160°C/Gas mark 3 and line a baking tray with baking paper.
Mix the butter and sugar together, either by hand or using an electric hand whisk, until smooth. Then stir in the flour completely using your hands, squeeze the mixture together to make a ball.
Dust the surface with a little flour and roll the dough out to about 4mm cut into shapes using a biscuit cutter.
Transfer the biscuits onto the baking tray and bake for 15–20 minutes, or until pale golden-brown.
TOP TIP
Be sure to keep the surface well-floured when rolling the sugar and butter mixture into a ball to prevent it sticking to the side.
Finally, leave your biscuits to cool and then decorate them as you wish with icing and sprinkles.
TOP TIP
Why not try a variety of biscuit cutters for an interesting mix of shapes?
Ingredients – 4 items
1
Tate & Lyle Pure Cane Granulated Sugar
Butter
Unsalted
Plain flour
Royal icing
To decorate
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Can anyone guess what this brand-new scone recipe is?
CLUE: It`s not savoury!
Recipe coming soon... 👀
A savarin-style pear and cinnamon cake...
This fruity and subtly spiced recipe is deliciously posh nosh that goes down beautifully with a cup of tea or coffee. (Especially if there`s some Tate & Lyle Sweetener in your brew!)
Follow the recipe here:
INGREDIENTS:
200g Tate & Lyle Caster Sugar
175g Butter
3 Large Eggs
1 Large Pear (cored and finely diced)
1 tsp Vanilla Extract
175g Self Raising Flour
2 tsp Cinnamon
For the Lemon Frosting
150g Tate & Lyle Icing Sugar
1 Lemon (zested and juiced)
METHOD:
Cream the butter with the sugar, then beat in the eggs one at a time, adding a small amount of flour after each addition. Then add your vanilla extract, diced pear and the remaining flour and cinnamon. Mix well!
Grease your savarin or bundt cake tin well and spoon in the mixture.
Bake at 180ºC/160ºC Fan/Gas 4 for 25-30 minutes.
Check the cake is fully baked by inserting a skewer if it comes out clean it is cooked, if gooey allow a further 5 minutes.
Mix the icing ingredients together. When the cake has cooled remove from the tin and drizzle over the icing.
Sorry, we couldn`t wait...
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(Especially if we`re around... absolutely delicious.)
Link in bio for the recipe.
Up close and personal with a custard slice...
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We knew it was going to be a showstopper, but this might be bordering on an eye-popper!
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In other words, it`s a big shindig-only bake, so don`t go hiding it away! It deserves to be seen! Recipe in bio.
Wow @georgiahearn__ knows what people like... chocolate and pudding!
Made with @tateandlylesugars and @lylesgoldensyrup, this looks like a little bowl of happiness to us.
We know you`re already sweet enough, but a bit of Tate & Lyle Sweetener wouldn`t go amiss on #NationalTeaDay!
300 servings in one easily storable dispenser, it`s an aspartame-free, low-calorie treat.
Which manages to taste just as sweet!
A whole day dedicated to one TEA!
Yes it`s here, National Tea Day and the ideal time to share one of our favourite shortbread recipes using fragrant Earl Grey tea.
Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
Whilst they cool make your icing and then drizzle generously once the biscuits are completely cold.
If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
Low in calories with a classically sweet flavour, our Tate & Lyle Sweeteners help to sweeten up breakfast!
Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
It might sound odd... but anyone who`s had this slightly sour dairy knows it doesn`t taste like butter!
Just squeeze a bit of lemon juice in your standard whole or semi-skimmed if you`re ever in need.
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Though you don`t have to tell your friends and family that... recipe in bio!
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