Sunday 7 February 2010

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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