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KAMUT® Khorasan Shortbread

Makes 12

Simple to make these biscuits are delicious eaten on their own, can make an elegant addition to a special creamy dessert or yoghurt, or with coffee after a meal.

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


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


18cm/7" round cake tin


150°C, Fan 130°C, 300°F, Gas 2

Cooking time

60-65 minutes

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