© J Sainsbury plc 2020
Old fashioned shortbread
Light melt in the mouth biscuits, that could last up to a week in the biscuit box, but they will be eaten in minutes!
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Ready in 25 minutes
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Cooking time 15 minutes
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Prep time 10 minutes
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Serves 1
Ingredients
- 160 g British plain flour
- 60 g Fairtrade caster sugar
- 115 g unsalted butter cut into cubes
- 1 tsp Fairtrade demerara sugar
Method
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1
Place the flour, butter and caster sugar in a large bowl or food processor, Rub the butter into the dry ingredients or whizz together until it resembles breadcrumbs. Pat together to form a ball.
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2
On a lightly floured surface, roll the biscuit dough out to a circle measuring 15 cm. Carefully lift the disc onto a non- stick baking sheet.
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3
Crimp the rim with your fingers to create a fluted edge, mark into 8 triangles and then prick all over with a fork. Sprinkle with demerara sugar, then chill for 20 minutes. Preheat the oven to 180°C, fan 160°C, gas 4.
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4
Bake for 20-25 minutes, until just turning golden. Remove from the oven and leave to stand for 5 minutes, carefully cut to create 8 wedges. Cool the biscuits on a wire rack.
