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The food filter: ‘Don’t be fooled by fancy packaging’ – the best (and worst) supermarket shortbread, tasted and rated | The food filter

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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May 16, 2026 Biscuits Snacks Food

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