Post by Sylvia on Sept 11, 2008 9:41:51 GMT -6
These are good sandwiched together with raspberry or blackcurrant jam
Wholemeal Shortbread Biscuits - (makes about 20)
Preheat oven to 180oC (350oF)
3 oz (75g) Plain Flour
3 oz (75g) Wholemeal Flour
4 oz (100g) Butter, softened
2 oz (50g) caster sugar (slightly finer than granulated)
Place all the ingredients in food processor and whiz until the mix comes together and resembles coarse breadcrumbs. Tip onto your floured work surface and bring it together with your hands. If you are not using a food processor, rub the butter into the mixture with your hands.
Roll the dough to about 1/4"(5mm) thick. Using a biscuit cutter, cut into whatever shapes you prefer or simply cut into squares with a knife. Place onto a baking tray (no need to grease or line) and bake for 6 - 10 minutes or until they are pale golden and feel firm on top.
Remove carefully and cool on a wire rack. I like to sprinkle them with caster sugar.
Sylvia446
Wholemeal Shortbread Biscuits - (makes about 20)
Preheat oven to 180oC (350oF)
3 oz (75g) Plain Flour
3 oz (75g) Wholemeal Flour
4 oz (100g) Butter, softened
2 oz (50g) caster sugar (slightly finer than granulated)
Place all the ingredients in food processor and whiz until the mix comes together and resembles coarse breadcrumbs. Tip onto your floured work surface and bring it together with your hands. If you are not using a food processor, rub the butter into the mixture with your hands.
Roll the dough to about 1/4"(5mm) thick. Using a biscuit cutter, cut into whatever shapes you prefer or simply cut into squares with a knife. Place onto a baking tray (no need to grease or line) and bake for 6 - 10 minutes or until they are pale golden and feel firm on top.
Remove carefully and cool on a wire rack. I like to sprinkle them with caster sugar.
Sylvia446