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KAMUT® Khorasan Shortbread Biscuits

Makes 12 shortbread triangles

Slow baked with tasty, whole grain Kamut flour these classic shortbread biscuits are delicious eaten on their own, or with a hot drink or can make an intriguing and elegant addition to a special creamy dessert.

Free from Egg, Soya, Nuts
Vegetarian, Organic, Wholemeal

Ingredients

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  1. Pre-heat the oven.
  2. Rub a little butter around the inside of an 18cm/7" round cake tin.
  3. Put the butter and Demerara sugar into a bowl and beat them together until light and fluffy.
  4. Mix in the flour.
  5. Using your hands gather the mix together to form a smooth ball of dough.
  6. Press the dough into the prepared tin, smooth the top and sprinkle with caster sugar.
  7. Using a fork, prick holes in each dough triangle, pressing through to the base of the tin.
  8. Cut across the tin several times to form 12 triangles.
  9. Bake for 60-65 minutes.
  10. Remove from the oven and gently cut through the triangles and lightly prick the top again.
  11. Leave in the tin until cold.

Equipment

18cm/7" round cake tin and mixing bowl

Temperature

150°C, Fan 130°C, 300°F, Gas 2

Cooking time

60-65 minutes
These are seriously nice. I think I could enough of these at one sitting to make myself sick. My self control is about to be tested.
By Marten Holmes
03 May 2020

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Ingredients

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