Whilst 'A' was having a bread making morning I gave him a master class in biscuit making too. He made a batch of shortbread biscuits that we adapt by adding a cap full of rosewater too.
Here's the recipe:-
. 5oz/15og plain flour
. 2½ oz/75g light muscovado or golden caster sugar
. 4oz/120g softened butter .
. ½ teaspoon vanilla essence. I sometimes also add
. A capful of rosewater or vary the essence with
Almond or add spices like cinnamon or ginger.
. Sieve the flour and sugar in a bowl. Add the butter and rub into the flour
. Add the flavouring
. Combine the mixture together and make into small balls. Place on an oiled baking tray and press down with a fork to make a criss-cross pattern.
. Bake in a pre-heated oven at 180degrees c/gas mark 4 for 10 to 15 minutes until golden brown.
. Cool on a baking rack. Store in a tin or airtight container when cooled.
These are lovely simple little biscuits nice with tea or coffee or great with ice-cream.
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