Mini shortbread biscuits are the tiny titans of the tea tray, the small but mighty warriors of the snack world. Imagine the classic shortbread biscuit, with its rich, buttery flavour and crumbly texture, shrunk down to a size that’s just perfect for popping into your mouth in one satisfying bite.
Now, you might be thinking, “What’s the big deal about making them mini?” Well, dear reader, size matters in the realm of snacks. Mini shortbread biscuits offer the perfect ratio of crunch to crumble, and they’re just the right size for snacking without feeling like you’ve overindulged. Plus, they’re incredibly versatile. You can find them plain, dipped in chocolate, sprinkled with sugar, or even masquerading as tiny Christmas trees during the festive season.
But let’s not forget the most important part: the taste. These biscuits are like the comfort food of the biscuit world. They remind me of going to Scottish aunty and uncles house on the weekend when I was a wee girl. Yes I am half Scottish, so I grew up eating shortbread! And let’s be honest, there’s something irresistibly cute about a mini version of anything, right?
So, whether you’re looking for a sweet companion to your afternoon tea or just need a little pick-me-up, mini shortbread biscuits are there for you. Just try not to eat them all in one sitting – they may be mini, but their powers to tempt are mighty! Happy baking, and even happier snacking!.
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why should I make mini shortbread?
The Petite Pleasures of Mini Shortbread Biscuits
Firstly, the size. Mini shortbread biscuits are the perfect portion for those moments when you crave just a nibble of something sweet. They’re like the snack world’s answer to portion control—no need to break a full-sized biscuit in half and watch the crumbs fall like a cookie catastrophe.
Secondly, the versatility. These bite-sized beauties are like the little black dress of the biscuit barrel. Dress them up with chocolate chips or a glaze of lemon icing for a fancy affair, or keep them plain and simple for a modest munch.
Thirdly, the satisfaction of baking. There’s something undeniably delightful about the alchemy of turning butter, flour, and sugar into golden, buttery bites of bliss. It’s like conducting a symphony in your kitchen, where the rolling pin is your baton and the baking sheet your stage.
And let’s not forget the health aspect. While traditional shortbread might not win any awards for nutritional value, with their high ratios of butter, sugar, and flour, mini versions mean you can enjoy the taste without overindulging. Plus, there are always ways to tweak the recipe for a healthier twist, like substituting some of the butter for applesauce or using whole wheat flour.
So, why make mini shortbread biscuits? Because they’re fun, they’re flavorful, and they’re just flippin’ adorable. And if anyone questions your mini biscuit-making motives, just tell them you’re practicing for the day when you’ll open the world’s first exclusively miniature bakery—because who wouldn’t want a tiny tart with their teeny tea?
In conclusion, mini shortbread biscuits are not just a treat; they’re a testament to the joy of baking and the pleasure of savoring life’s little moments. So preheat that oven, don your apron, and let the mini magic begin! Happy baking!.
If you like this recipe, check out these ones…
- Mini Bourbon biscuit sandwich – Nutella filling
- Easy chocolate Tiramisu cookies
- Easy Nutella Blondies
Ingredients
- 130g salted butter
- 50g caster sugar
- 180g plain flour
Instructions
- Cream the butter and sugar together, until just combined. Do not over mix.
- Fold in the sifted flour with a spatula until the dough comes together.
- Dust the counter with a little flour, knead the dough until it comes together.
- Place baking paper on a baking tray (like in the video) roll out the dough against one of the sides of the tray.
- Make the lines for the shortbread using a cake scraper or a sharp knife. Each biscuit should be approx 4cm length. This recipe should make min 30 shortbread biscuits.
- Make dots on top of each biscuit using a fork.
- Bake in the oven for 15mins at 170c.
- As soon as you remove the shortbread from the oven, use a sharp knife to go over all the lines to separate each biscuit. You must do this whilst the shortbread is still warm and soft.
- If the shortbread is not completely done, put it back in the oven for 2 mins.
- Serve as it is or melt some chocolate and make a dip.
