Friday 16 December 2011

Short and not too sweet

Scrumptious Shortbread biscuits and more
Shortbread biscuits are always one of my favourite things to eat around Christmas. Grandma has a lovely recipe which is very quick and easy to make. Many people I’ve met recently say that they like things not too sweet, so these biscuits fit the bill as you just put in the amount of sugar you wish.  
I’ve also been showing people at book signings at Waterstones across the country how to make shortbread biscuits. I even met a shortbread connoisseur who commented very favourably on Grandma's recipe. This recipe is for individual biscuits with a glace cherry decoration. Will you eat the cherry first like I used to?
Shortbread Biscuits
10oz/275g butter
1lb/450g plain flour
6oz/175g caster sugar
1 pinch of salt
1 or 2 yolks of eggs
Glace cherries
“Rub the butter into the flour and add the sugar and the salt. Then add the egg and work into the flour as quickly as possible, making a dry dough. The mixture must be kept dry. Roll out  thinly and cut into rounds. Put a cherry in the centre. Bake for 25 minutes in a slow oven.” (300F, Mark 2, 150C)
You can find many more of these delights in Grandma Abson's Traditional Baking.  

All set for signing books at Waterstone’s in Doncaster

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