Shortbread Biscuit Recipe
4oz (110g) butter
2oz (50g) caster sugar
6oz (175g) plain flour
or 2oz (50g) fine semolina (can be added for a crunchier texture- deduct 2oz from flour quantity)
extra caster sugar for dusting
Pre-heat the oven to gas mark 2, (150 C)
A baking sheet, lightly greased.
Begin by first beating the butter with a wooden spoon to a soft consistency, (or you can use an electric whisk), then beat in the sugar followed by the sifted flour. Still using the wooden spoon, start to bring the mixture together, then finish off with your hands to form a paste. Now tranfer this to a board lightly dusted with castor sugar, then quickly and lightly roll it out to about 1/8 inch (3mm) thick (dusting the rolling pin with sugar if neccessary). Use a 3 inch (7.5cm) fluted cutter to cut the biscuits out, then arrange them on the baking sheet and bake on a highish shelf in the oven for 30 minutes. Cool the biscuits on a wire rack, dust them with some caster sugar, and store in an airtight tin to keep them crisp.
We serve these biscuits often at our Sanasuma retreats at teatime and they are a firm favourite.