#KFB Foodie Talk! Nigerian way of making Shortbread Biscuit (The Original)


our newbies, the KFB foodie talk column – handled by Dobby of Dobbysignature – is basically for ladies and
‘guys’ that are interested in learning how to cook better ;). Oh by the way, some amazing readers sparked a controversy (HERE) last week over the method used in preparing the Ofe Ukazi/Okazi (Afang) soup, but we would like to point out that Dobby specifically stated that “there are various ways of making it either with waterleaf or Egusi or Achi” so we guess that answers your questions :).

  Our foodie for the week is the ‘Shortbread’ biscuit!

I know i’ve said this countless
times but i doubt if i’d ever get tired of saying baking is one of my major
hobbies. Apart from cakes, i love making biscuits too.   One of my favorite biscuits is the
scottish shortbread. It tastes so good yet so easy to make at home. The
ingredients for this all butter biscuits is simply basic but the end result is
one you wouldn’t forget in a hurry.
For most of my home baking, i use mostly butter which could be quite expensive
although worth every penny but when butter is not available i end up using
margarine which doesn’t give me the desired flavor and taste i need.
Today i’d be showing you how to make the ORIGINAL shortbread
biscuit which would make you wonder why you’ve been spending lots of Naira on
the store bought ones. Most times, i make shortbread for Christmas, birthdays
or special occasions as gifts and the compliments seem to pour in endlessly.   For the rice flour, i milled
ordinary raw rice till smooth. Please do not use margarine for this as the
results are totally different. Also, do not add anything extra such as
flavorings if you want the real shortbread taste you’ve grown to love. if you
don’t have an oven to bake this in, use this Method.

How to make Shortbread Biscuit
• Prep Time:  
30 mins
• Bake Time: 1 hour
• Total Time: 1 hour 30mins
• Makes :       18-21 shortbread biscuits   Ingredients::: • 150g
Wheat Flour (all purpose flour) • 80g Rice
flour – Optional (For texture) • 150g
Butter (I used salted)  • 50g
Icing Sugar   Directions:::Step
Score the butter and cut out 150g of
it. Divide the butter into 6 halves.  

Sift the all purpose flour, Rice
flour and icing sugar into a bowl. Place the butter on the dry ingredients and
work into it with your fingers making sure everything gets incorporated.   

Mold into a ball and place in a
plastic bag. With a rolling pin, roll out the dough in the plastic and score
into 18-21 squares. The angle the blade of the knife makes with the surface of
the dough is important in determining how the cut will be made. Place the dough
into the refrigerator to firm up for about 15mins.  

Bring out the scored dough and cut
through the marks. Insert a fork through the cut dough. This is done to make
way for air bubbles to escape while baking as well as give it the Original
shortbread look  

Separate the shortbread on the pan
and place in the oven. Bake for about an hour till firm but not browned. Remove
from the oven and leave to cool on the tray. The more it cools, the firmer it

Enjoy with a cup of tea for
breakfast or as a snack :).  

Kitchen Notes: • Margarine was created as an
inexpensive substitute for butter but cannot be compared to butter in taste and
flavor especially when used in cooking. Butter is quite different from
margarine is several ways and the tastes are incomparable.

• While butter is made from real milk fat (Animal fat), margarine is made from
Hydrogenated vegetable oil.

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