Sunday, January 30, 2011

Ian's Shortbread Biscuits

I regularly make these delicious Shortbread Biscuits.  They are really easy to make and are very much appreciated shortbreadby my French neighbours.

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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