Shortbread biscuits

Rub cold butter into plain flour and caster sugar, then bring the crumbs together with a light touch; overworking makes the biscuits tough. Chill the dough, shape or roll it, prick with a fork and bake at 160 °C until pale gold at the edges.

Shortbread has little liquid, so it can crack if it is too cold or has not been pressed together firmly. Let it soften briefly, then press it into a smooth disc between sheets of baking paper rather than adding lots of flour.

Cool them completely on a rack before putting them in an airtight tin; trapped warmth makes them soft. Keep the tin in a cool, dry cupboard, away from steam and strong-smelling foods.

Yes. Freeze baked biscuits in an airtight container, separated with baking paper, or wrap a disc of dough well; thaw dough in the fridge before shaping and baking.

They go well with tea or coffee and are often served alongside fresh berries, stewed fruit or ice cream. Crumble them over fruit desserts for a buttery, crisp topping.

Yes, though shortbread makes a richer, more buttery base and is usually sweeter. Crush the biscuits finely and mix with melted butter, adding just enough to make the crumbs hold together when pressed.

No. Shortbread is traditionally made with flour, butter and sugar, with no raising agent, giving it a dense, crumbly texture; butter biscuits often include egg or a raising agent and can be crisper. Shortbread biscuits provide 456 kcal per 100 g, compared with 496 kcal in butter biscuits.

A small biscuit weighing about 15 g provides 1.1 g of protein. Shortbread is mainly a sweet, buttery biscuit rather than a substantial protein food.