Here at The Shire Bakery we are proud stockists of the Sugar & Crumbs flavoured icing sugars. But did you know that you can use these in your baking?
The Strawberry Milkshake Icing Sugar is one of the best sellers, and I wanted to show you a simple recipe using this icing sugar that makes mouthwatering biscuits every time! The best thing about this recipe is that you can use any of the flavoured icing sugars (this also works great with the Salted Caramel and the Mochalicious), or you can just use caster sugar if you want good old plain shortbread. But honestly, try this with the icing sugar, you will never go back!
225g unsalted butter
110g Sugar and Crumbs Flavoured Icing Sugar (plus extra for glaze)
225g plain flour
Pinch of salt
To start, you need to either line or grease two baking trays, and put to one side.
Put the butter and sugar in a large mixing bowl, and mix with a wooden spoon until this is all creamed together and is lovely and light and fluffy. Now sift both flours and salt into the bowl, and mix until this is combined. Take your time, it will come together!
When you have this all combined, put the mixture on a lightly floured surface (I actually use a little bit of flour and a little bit of icing sugar as too much flour can make shortbread too dense), and knead this mixture very lightly until the dough is wonderfully smooth.
Now you need to roll out your dough, to about 1cm thick, and either cut into shapes either with a cutter or a knife. Re roll any scraps, and then chill your dough for 1 hour (you can leave for longer but at least 1 hour)
When your dough has almost finished chilling, turn your oven to 170C, 150 fan, Gas Mark 4.
Place your biscuits in the oven for 20 minutes, or until they just start to turn golden. Remove from the oven and allow to cool on the baking trays for a few minutes before carefully moving them to a wire cooling rack (I use a palette knife for this).
Once cooled, you can make a glaze using a few spoonfuls of flavoured icing sugar mixed with a few drops of water and drizzle across. I like to colour mine, but you can leave this white.
Wait for the icing to set (if you can) and enjoy!