Dunk, nibble or wolf them down: this classic biscuit is at its best when it’s just sugar, butter and flour, so be wary of those that stray from the rules
• The best extra-chocolatey biscuits
At its best and simplest, shortbread is made using a classic 1:2:3 ratio – one part sugar, two parts butter and three parts flour, by weight. Perhaps unsurprisingly, few supermarket shortbreads stick to that golden rule and include other ingredients such as cornflour and raising agents; they’re nothing to worry about – but some cut the butter (and costs) by using rapeseed oil, margarine or worse.
Unlike most manufactured products, however, the price of shortbread doesn’t always reflect the level of processing, and some of the cheapest are also the least processed. Look out for “all-butter” on the label, to make sure the shortbread doesn’t include oil and has that classic, buttery taste. And don’t be fooled by fancy packaging.
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Dunk, nibble or wolf them down: this classic biscuit is at its best when it’s just sugar, butter and flour, so be wary of those that stray from the rules• The best extra-chocolatey biscuitsAt its best and simplest, sh...
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