I thought I’d stay on board the whole food processor easy biscuits thing, and add a recipe on the heels of the parmesan biscuits recently posted.
These are equally easy to make- and why would you ever buy a packet of shortbread when you can make them so easily? From a block of butter, some flour and icing sugar, you can make a wonderful gift too; the next time you are thinking of a present for a hard to buy friend, Izzy, make up a batch of these!
Saw the Chuck Close exhibition today- it was good being at the water on a sunny day with so many people about. There is a huge P&O ship parked next to the MCA-quite a sight in the middle of the city! I don’t know if I’ll ever get used to seeing these huge ships, right in town!
- 100 grams icing sugar
- 200 grams plain flour
- 100 grams cornflour
200 grams softened unsalted butter
Preheat the oven to 160°C.
Put the icing sugar, plain flour and cornflour into the bowl of a food processor and give them a whirl.
Add the softened butter.
Process again until the soft mixture begins to form a ball, loosely clumping around the blade.
Turn this out on to a buttered cookie tin and press to form an even layer.
Using the tip of a sharp knife cut the pressed-out shortbread into fingers.
Using a fork, make little holes in each marked-out biscuit.
Put the tin into the oven and bake for about 20-25 minutes, by which time the shortbread will be pale still.
Remove the tin from the oven and cool for 10 minutes or so. Store the pieces in an airtight container.