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Click on the picture to enlarge it.
We show you how easy it is to make delicious shortbread biscuits courtesy
of our dear friend June Colston.
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KEY POINTS
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Preparation Time: |
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Cooking Time: |
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How Difficult |
Easy |
Freeze? |
No |
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Servings |
16 fingers |
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| Ingredients |
Imperial |
Metric |
| Plain flour |
6oz |
170g |
| Self raising flour |
4oz |
115g |
| Castor sugar |
4oz |
115g |
| Cornflour |
2oz |
57g |
| Butter |
8oz |
230g |
COOKING EQUIPMENT
1 baking sheet
Turn your oven on now so that it's pre-heated ready to cook your
shortbread.
Heat settings are 350 degrees F (180 degrees C) gas mark 4.
Method
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Melt the butter gently in a saucepan then add the melted butter to
the dry ingredients and combine well. |
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Flatten the mixture into the tin, then mark out the
fingers and sprinkle with castor sugar. Prick with a fork for an
authentic look and put in the oven for 45 minutes. |
| When cooked and still warm cut through the marks
made and leave to cool. |
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When cooled turn out onto a plate and serve with a
delicious cup of tea. |
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