Shortbread 11th March 2021 By Richard Chapman on 8 March 2021 (updated 8 March 2021) In cubs-activities / 0 comments We will be making short bread this week, here is the recipe: Ingredients 50g caster sugar150g plain flour100G butter Equipment ForksOven glovesCooling rackBiscuit cutters (optional)Small plates (optional)An ovenBaking trayBaking parchmentScissorsMeasuring scalesMixing bowlRolling pinDessert spoonDinner knives Method Check the oven is on at 160C or gas mark threeCut some baking parchment to the size of the baking tray, put it on top of the tray, and put it to one side.Measure out the flour and put it on the mixing bowl. Measure out the butter and cut it into small pieces. Put it in the mixing bowl with the flour.Rub together the butter and flour until they look like small crumbs. Measure out the sugar and add it to the bowl.Mix together until it forms a dough. Lightly flour a clean surface and put the dough onto it.Use the rolling pin to roll out the dough until it’s about one or two centimetres thickCut the dough into your shortbread shapes (or mould it with your hands)Put the shortbread shapes onto the baking tray.Use a fork to prick the tops of the shortbread. You could add patterns.Put the baking tray into the middle of the oven for 10–15 minutesWhile they’re baking, tidy up, wash up, and clean.Once they’re baked, ask an adult to help you take them out of the oven with oven gloves. Leave them to cool on a wire rack Scouts Shortbread RecipeDownload