Wholemeal Khorasan Shortbread Biscuits

Name: Wholemeal Khorasan Shortbread Biscuits
Cook time: PT60-65 M
Yield: 12 shortbread triangles
Ingredients: 150g butter 125g demerara sugar 175g Doves Farm Organic Wholemeal Khorasan Flour 1 tbsp caster sugar butter, for cake tin

5.0

2 Ratings

60-65 minutes 12 shortbread triangles Egg,Nuts Vegetarian,Wholemeal

Share recipe:

About this recipe:

Slow baked with tasty, whole grain Khorasan 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.

Equipment:

18cm/7″ round cake tin and mixing bowl

Ingredients:

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

Method:

150°C, Fan 130°C, 300°F, Gas 2

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