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Recipe: 3 types of shortbread biscuits

January 6, 2017

Today is National Shortbread Day. I love shortbread biscuits and they’re so easy to make. To observe this day, I decided to make three different kinds of biscuits, because you know, one is just not enough! In this post, you’ll find the recipe for the following biscuits:

  • Schackrutor (Chess Board Biscuits)
  • Hallongrottor (Raspberry Cave Biscuits)
  • Brysselkex (Brussels Biscuits)

The best thing about shortbread is that you hardly need any ingredients. They’re so cheap and easy to make. The process of making them is a bit longer, only because you have to rest the dough in the fridge, but hey, it’s worth it.

These are the ingredients for all three types of biscuits. Easy!

Let’s get into it!


Schackrutor (Chess Board Biscuits)

Ingredients

  • 4,5 dl flour (450 ml)
  • 200 g butter (room temperature)
  • 1 dl sugar (100 ml)
  • 2 teaspoons vanilla essence
  • 2 tablespoons cocoa

Instructions

  1. Blend the flour, sugar and butter in a food processor for 1-2 minutes.
  2. Kneed the dough into a ball and split into two even halves.
  3. Put one half back into the food processor and add the vanilla essence. Blend.
  4. Take it out and put the other half in and add the cocoa. Blend.
  5. Split each ball into two, and roll them out into equal lengths.
  6. Assemble them, wrap and pop in the fridge for 2 hours.
  7. Take them out of the fridge and cut them into 3-4mm pieces. Make sure you use a sharp knife to avoid squishing them.
  8. Bake in the oven for 8-10 minutes at 200 degrees Celcius. They don’t need colour, so make sure you don’t over bake them.

Hallongrottor (Raspberry Cave Biscuits)

Ingredients

  • 4,5 dl flour (450 ml)
  • 200 g butter (room temperature)
  • 1 dl sugar (100 ml)
  • 2 dl raspberry jam (200 ml)

Instructions

  1. Blend the flour, sugar and butter in a food processor for 1-2 minutes.
  2. Kneed the dough into a ball, pop in plastic wrap and leave in the fridge for 2 hours.
  3. Roll into small balls and pop on a tray lined with baking paper.
  4. Make an indent in each ball with your finger, and fill the indent with jam.
  5. Bake in the oven for 8-10 minutes at 200 degrees Celcius.

Brysselkex (Brussels Biscuits)

Ingredients

  • 4,5 dl flour (450 ml)
  • 200 g butter (room temperature)
  • 2 dl sugar (200 ml)
  • A few drops red food colouring

Instructions

  1. Blend the flour, sugar and butter in a food processor for 1-2 minutes.
  2. Put 1 dl sugar into a bowl and add a few drops food colouring. Be careful, you don’t want too much. Mix well.
  3. Roll out the dough so it’s about 4cm wide.
  4. Wrap in plastic wrap, and put in the fridge for 2 hours.
  5. Take the dough out of the plastic wrap and gently roll it in the coloured sugar.
  6. Cut into 1cm pieces and put them on a tray lined with baking paper.
  7. Bake in the oven for 8-10 minutes at 200 degrees Celcius.

There you have it, three really easy shortbread biscuits. My mum came out in the kitchen while I was making them and I told her
the brussels biscuits didn’t come out very round. When I said that, she had a great response. She told me that if they were perfectly round, they wouldn’t look home made. I guess that’s true. I won’t be too upset that my chess boards weren’t perfectly square either!

I had to try one of each of the biscuits, and had them with a side of coffee. I was supposed to stop drinking coffee, but it seems I’ve kind of started again…

Let me know if you try any of these biscuits! 🙂

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