Shortbread biscuits
Serve these easy, delicate biscuits with fruit fools, compotes and ice creams
SERVES
25
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
170g white flour
110g butter
55g caster sugar
Method
Preheat the oven toĀ 180Ā°C.
Put the flour and sugar into a bowl, rub in the butter as for shortcrust pastry.
Gather the mixture together and knead lightly. Roll out to 7mm (Ā¼ inch) thick. Cut into rounds with a 6cm (2Ā½ inch) cutter or into heart shapes.
Bake to a pale brown for 10-15 minutes. Remove and cool on a rack. Watch these biscuits really carefully in the oven. Because of the high sugar content they burn easily. They should be a paleĀ goldenĀ - darker will be more bitter. However if they are too pale they will be undercooked and doughy. Cool on a wire rack.
This recipe is from Jane at the Ballymaloe Cookery School
