About the Recipe
Contact Dawn's Kitchen for class details for decoration.
Ingredients
150g Plain flour
100g Butter
50g Caster sugar
Preparation
Heat the oven to 170C fan/gas mark 3-4
Sieve the flour and sugar into a large bowl then mix with a cutlery knife.
Add the butter, then rub in with your finger tips until the mix looks like fine crumbs (try not to use your palms as these will cause the butter to melt rather than coat the flour.
Squeeze the mixture together, until the butter warms up enough for the dough to come together.
Place a sheet of silicon paper on the surface and lightly dust with flour.
Using a rolling pin, gently roll out the dough, starting from the centre and working to the front edge, then return the rolling pin to the centre and roll to the front edge of the dough.
You should aim to complete 4+ gentle rolls, rather than just one. This will stop the dough from cracking and keep the biscuits crumbly.
Roll until the dough is between ½ cm - 1 cm but even all over.
Cut the dough into even fingers or use a shaped cutter, then place onto a lightly floured baking tray.
Place in the fridge for at least 30 minutes.
Bake for 15 mins until they are lightly golden.
They will still be soft as they harden as they cool so allow to cool on the baking sheet for 10 minutes.