Whether you're enjoying it alongside a warm cup of tea or serving it as a delightful treat for guests, butter shortbread never goes out of style. This recipe is all about simplicity, using just a ...

Chewy and gooey, small-batch bakes are perfect when you want just a little sweetness — and Edd Kimber knows how to mix them ...

Shortbread biscuits fill the kitchen with a ... Fan/Gas 3 and line a baking tray with baking paper. Mix together the butter and sugar, either by hand or using an electric hand whisk, until pale ...

Rather than adding butter and herbs separately into your bakes, consider infusing them together. You'll have flavor-packed ...

You want it to be about 2cm thick. Using a butter knife, cut the oblong into equal rectangular shapes because you want the shortbread to look like bricks. Place them carefully onto a well-greased ...

Cut the stick of butter into chunks ... and continue with the recipe from Step 2. Other Cheeses for Shortbread: Try Gruyère, Emmental, manchego, or another semihard melting cheese instead ...

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until dough is easy to handle.

If desired, double the recipe and bake in a 9-by-13-inch baking pan. Yield: Makes about 16 small squares For the Crust: For the Filling: 1. Heat the oven to 350 degrees. Butter an 8-inch-square ...

1. Preheat the oven to 325 degrees. Line a 9×13 baking dish with parchment paper and spray it with a nonstick baking spray. 2 ...