Page 36 - PowerPoint Presentation

Shortbread

Biscuits

Ingredients Method

145g unsalted butter, softened, 1. Lightly butter tray, or line with baking
plus extra for greasing parchment.

2. Put the butter and sugar into a large
50g caster sugar, plus extra for bowl and cream together, using an
dusting electric hand-held whisk or wooden
spoon, until light and fluffy. Add the

140g plain flour, plus extra for vanilla, raisins, oats then sift in the flour
dusting add the salt and mix together until
smoothly combined. Tip the mixture out
onto a lightly floured surface and knead
1 teaspoon vanilla extract to a soft dough.

3. Roll out the dough between 2 pieces
60g porridge oats
of baking parchment to a thickness of
1cm. Prick the dough all over with a fork
30g seedless raisins and cut into triangles or whatever
shapes you like, using a knife or a biscuit
Pinch of salt cutter. Put the shortbreads on the
prepared baking trays and chill for at
least 30 minutes.

4. Meanwhile, heat your oven to 170°.
5. Bake the shortbreads for about 20
minutes, until just turning golden brown
at the edges. Leave on the baking trays
for a few minutes to firm up slightly,
then lift the shortbreads onto a wire
rack and leave to cool.