I regularly make these delicious Shortbread Biscuits. They are really easy to make and are very much appreciated 
They are really my version of Scottish Shortbread and are best eaten as soon as they have cooled although they do keep well in an airtight tin.
I understand that they are also delicious coated with chocolate, but I rarely do that!!!!! Well, maybe sometimes!
On this recipe you should use either imperial OR metric measurements. They make slightly different amounts
| Preparation time Cooking time Eating time | 10 minutes 30 minutes Not Long |
Makes enough for a small cookie tray - I usually double the recipe.
| INGREDIENTS | METHOD |
| 200gms (6ozs) Butter 100gms (3ozs) Castor Sugar 225gms (7ozs) Plain Flour 60gms (2ozs) Cornflour | Preheat the oven to 160C (320F) Mix the flour, cornflour and sugar together. Cut the butter into cubes and then rub into the mixture. Press firmly onto a cookie sheet about 5mm (1/4 inch) thick and prick all over with a fork. Bake in the centre of the oven for 30 minutes Dust with caster sugar and cut into bicuits Leave to cool before removing from tray |
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