Quick stamped shortbread biscuits – Nanna’s recipe.

Stamped shortbread biscuits

I do love a Billy Bargain. When I saw these cookie stampers in Sainsburys reduced to 50p who wouldn’t scoop them up and drop them in their trolley?

Bargain 50p cookie stamps

I knew I needed a recipe that was quick and simple, as I had a biscuit tin to fill and a child to collect from University so time was at a premium. The recipe also had to be one that would hold the stamp impression, so made with plain flour and no raising agents, eggs of milk. Shortbread it had to be then. I had memories of making what my Nan used to call “fork biscuits”. Little balls of shortbread mixture pressed onto a baking tray with the tines of a fork to leave a pattern. The pattern always held so why not make those biscuits.

I remember how to make them as they were so simple. Thanks for teaching me the recipe Nanna!

Ingredients

• 60z plain flour (150g)
• 4oz softened butter (100g)
• 2oz caster sugar (50g)

How to

• Preheat the oven to 160c
• Beat together the butter and sugar until well combined.
• Work in the flour, first with a wooden spoon and then with your hands.
• Knead together until the dough becomes uniform and pliable.
• Leave to rest on the side for 30 minutes.
• Pinch off walnut sized pieces of dough, roll into a ball and either stamp using cookie stampers or use the back of a fork to leave a pattern.

Stamping a cookie

• Place on a baking tray and pop into the fridge for 10 minutes to set up a little before baking. This makes the imprint stay sharp when baked.
• Bake for 10 to 15 minutes until just beginning to darken slightly.
• Place on a wire rack to cool.

Cookies waiting to be baked.

Put the kettle on, your feet up and take five minutes to yourself.

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