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I like recipes that have few ingredients and I like recipes that tell you what do in a couple of steps, but most of all I like recipes that give you quick and tasty results.
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I don't eat many biscuits, I'm not a dunker, except of maybe the odd Custard Cream, I hate the 'sludge' you get at the bottom and I always seem to drink it by accident...yuk! But when I fancy a biscuit it's usually Shortbread, the richer and butterier the better.
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Yesterday I had a pack of butter almost at its Best Before date, and as we use spreadable from a tub on our bread this pack of butter was just calling to be made into Shortbread biscuits.
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200g Plain Flour
200g Softened Butter
50g Golden Caster Sugar
(I didn't have this so I used 30g ordinary Caster and 20g Vanilla Sugar)
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Whizz flour and butter in your food processor add the sugar and whizz a bit more.
Press into lined 22cm tart tin with the back of a spoon (takes a bit of doing, it's a sticky mix, but persevere)
Bake for 25- 30 mins until golden brown.
While still warm cut into wedges, prick with a fork and dust with more sugar.
Leave to cool completely in the tin.
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(Recipe taken from Olive magazine March edition)
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The most important step........put the lid on the tin and step away from the biscuits.
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In the interests of quality control I had one this morning with my coffee before I fed the animals, just so I could let you know if they keep well.....they do. Unfortunately, I don't think I will be able to let you know if they keep for more than two days as Lovely Hubby has discovered the tin and it's contents......!
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Have a good day and you know what to do if you have half an hour to spare.
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Sue xx
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