1 3/4 cup (200 g) plain flour (All purpose)
1/4 tsp salt
1 stick (8 tbsp) 4 oz (112 g) butter or margarine
1/2 - 3/4 cup (100 - 150 g) caster sugar (superfine granulated)
1 egg yolk or 1/2 beaten egg
flour for rolling out
fat for greasing
caster sugar (superfine granulated) for dredging (optional)
1/4 tsp salt
1 stick (8 tbsp) 4 oz (112 g) butter or margarine
1/2 - 3/4 cup (100 - 150 g) caster sugar (superfine granulated)
1 egg yolk or 1/2 beaten egg
flour for rolling out
fat for greasing
caster sugar (superfine granulated) for dredging (optional)
method
1. Heat the oven to moderate, 180°C, Gas 4.
2. Mix the flour and salt together.
3. Beat the fat until soft, add the sugar, and cream until light and fluffy.
4. Beat the egg into the creamed mixture.
5. Fold in the flour, using a knife and then the fingers.
6. On a lightly floured surface, knead lightly and roll out to 5 mm-1 cm thick.
7. Cut into rounds with a 6 cm cutter.
8. Re-roll and re-cut any trimmings.
9. Prick the surface of the biscuits in 2 or 3 places with a fork.
10. Place on a well-greased baking sheet.
11. Bake for 15-20 minutes.
12. Leave on the baking sheet for 5 minutes before transferring to a cooling rack.
13. Dredge with caster sugar, if liked.
2. Mix the flour and salt together.
3. Beat the fat until soft, add the sugar, and cream until light and fluffy.
4. Beat the egg into the creamed mixture.
5. Fold in the flour, using a knife and then the fingers.
6. On a lightly floured surface, knead lightly and roll out to 5 mm-1 cm thick.
7. Cut into rounds with a 6 cm cutter.
8. Re-roll and re-cut any trimmings.
9. Prick the surface of the biscuits in 2 or 3 places with a fork.
10. Place on a well-greased baking sheet.
11. Bake for 15-20 minutes.
12. Leave on the baking sheet for 5 minutes before transferring to a cooling rack.
13. Dredge with caster sugar, if liked.
serving amount
makes 26-30
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