There was a near disaster in our house tonight – we ran out of biscuits! With two very rapidly growing boys, this does count as a near disaster, there was only one remedy: home made shortbread.
I followed the recipe in Mary Berry’s baking book:
I doubled the quantities (don’t want to run out of biscuits again too soon):
200g plain flour
100g semolina or cornflour
100g caster sugar
Mix the flour and semolina/cornflour together, add the butter and sugar and rub together to form breadcrumbs, carefully continue to mix until the mixture just begins to bind together, knead briefly, roll out to your preferred shortbread shape and place on a prepared baking tray, or press into a prepared baking tin, bake for roughly 25 minutes at 160 * or until the shortbread just begins to turn golden.
Allow the shortbread to cool in the tin before turning out and slicing.
Try to have some left over to avoid a biscuit deficit disaster the day after baking.
These meltingly tantalising biscuits were delicious, they literally did melt in the mouth. They were very quick and easy to make, even after a very full on day at work. I have a feeling I’ll be making them again soon.