Wholemeal Khorasan Shortbread Biscuits

18cm/7″ round cake tin and mixing bowl

150g butter
125g demerara sugar
175g Doves Farm Organic Wholemeal Khorasan Flour
1 tbsp caster sugar
butter, for cake tin

150°C, Fan 130°C, 300°F, Gas 2

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