Rachel and I decided to have a halloween themed baking session and decided on shortbread biscuits as they are quick to bake and easy to decorate. They’re also super yummy!
Not the most imaginative or skilled decorations, I’ll grant you, but it’s all about the fun of baking and eating them!
Baking them was a new experience for me as we used the american system of ‘cups’, rather than weighing out ingredients. I don’t understand cups, nor do I think I ever will – mainly I don’t understand how you can bake with such a vague measurement, as baking is so precise. But clearly a whole nation manages to do it, so it must work!
And these were delicious:
- 1 cup butter
- 1 cup caster sugar
- 3 cups plain flour
- 1/2 bag chocolate chips
Thoroughly cream sugar and butter. Add 2 1/2 cups of the flour and mix thoroughly.
Turn out onto a surface floured with remaining 1/2 cup of flour. Roll out 1/4-inch thick and cut out with cutters.
Bake at 190c for about 10-15 minutes, or until lightly browned.
Full As An Egg 