Conventional Oven Shortbread Biscuits
Conventional Oven Shortbread Biscuits
Ingredients
- 1 batch shortbread biscuit dough, prepared, chilled, cut into shapes, and frozen (yields approximately 700 biscuits)
Instructions
- 1
Preheat your conventional oven to 325°F (160°C). Line several baking trays with greaseproof paper.
⏱️ 15 min•🌡️ 325
- 2
Remove a selection of frozen shortbread biscuit shapes directly from the freezer and arrange them on one of the prepared baking trays, ensuring they are spaced evenly. Work quickly to prevent defrosting.
⏱️ 5 min
- 3
Place the first tray of frozen biscuits into the preheated oven. Set a timer for 12 minutes (this is an estimated baking time, adjust based on your oven and biscuit thickness).
⏱️ 1 min
- 4
When there are 2 minutes left on the timer for the first tray, begin preparing the next tray. Arrange more frozen biscuit shapes onto a second prepared baking tray.
⏱️ 2 min
- 5
Once the timer for the first tray goes off, carefully remove the baked biscuits from the oven. Immediately place the newly prepared tray of frozen biscuits into the oven.
⏱️ 1 min
- 6
While the second tray bakes, use a fondant scraper or a flat spatula to gently flatten the tops of the freshly baked biscuits from the first tray. This creates a smooth surface ideal for future icing decoration. Transfer the flattened, baked biscuits onto a cooling rack.
⏱️ 5 min
- 7
Continue this cycle: remove the baked tray, place a new frozen tray in the oven, flatten the hot biscuits from the previous batch, and transfer them to the cooling rack. As the cooling rack fills up, transfer cooled, baked biscuits into airtight containers to make space for the next batch.
⏱️ 230 min
- 8
Any remaining unbaked, frozen biscuit shapes should be stacked neatly in the freezer for later use. Continue baking until all desired biscuits are cooked.
⏱️ 5 min
Kitchen Tools
Conventional Oven Shortbread Biscuits
- 1 batch shortbread biscuit dough, prepared, chilled, cut into shapes, and frozen (yields approximately 700 biscuits)
Instructions
- 1
Preheat your conventional oven to 325°F (160°C). Line several baking trays with greaseproof paper.
⏱️ 15 min•🌡️ 325 - 2
Remove a selection of frozen shortbread biscuit shapes directly from the freezer and arrange them on one of the prepared baking trays, ensuring they are spaced evenly. Work quickly to prevent defrosting.
⏱️ 5 min - 3
Place the first tray of frozen biscuits into the preheated oven. Set a timer for 12 minutes (this is an estimated baking time, adjust based on your oven and biscuit thickness).
⏱️ 1 min - 4
When there are 2 minutes left on the timer for the first tray, begin preparing the next tray. Arrange more frozen biscuit shapes onto a second prepared baking tray.
⏱️ 2 min - 5
Once the timer for the first tray goes off, carefully remove the baked biscuits from the oven. Immediately place the newly prepared tray of frozen biscuits into the oven.
⏱️ 1 min - 6
While the second tray bakes, use a fondant scraper or a flat spatula to gently flatten the tops of the freshly baked biscuits from the first tray. This creates a smooth surface ideal for future icing decoration. Transfer the flattened, baked biscuits onto a cooling rack.
⏱️ 5 min - 7
Continue this cycle: remove the baked tray, place a new frozen tray in the oven, flatten the hot biscuits from the previous batch, and transfer them to the cooling rack. As the cooling rack fills up, transfer cooled, baked biscuits into airtight containers to make space for the next batch.
⏱️ 230 min - 8
Any remaining unbaked, frozen biscuit shapes should be stacked neatly in the freezer for later use. Continue baking until all desired biscuits are cooked.
⏱️ 5 min