Easter Shortbread Biscuits Food

SHORTBREAD BISCUITS

Steps:

• Heat the oven 170C/150C fan/gas 3. Put the flour, butter and sugar into a mixing bowl. Use your hands to combine the ingredients until the mixture looks like breadcrumbs, then squeeze until it comes together as a dough.
• On a lightly floured surface, use a rolling pin to roll out the dough to ½ cm thick. Cut the dough into fingers and place on a lined baking tray. Use a fork to create imprints, then sprinkle with the remaining caster sugar.
• Chill the dough in the fridge for 20 mins, then bake for 15-20 mins until golden brown. Remove the shortbread fingers from the oven and leave to cool on the tray for 10 mins.

EASTER SHORTBREAD BISCUITS

Steps:

• Heat the oven to 190C/375F/Gas 5
• Beat the butter and the sugar together until smooth
• Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/inch thick
• Cut into rounds or fingers and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes
• Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack
• Serve with scoops of delicious Kelly's of Cornwall Clotted Cream & Blackcurrant ice cream