Cold Vegetarian Biscuits
Cookies Baked Fayre Teatime Short Bread
sugar for dredging
Preheat the oven to 150C, 300F, Gas mark 2 and grease a baking tray. Place the flour
and sugar in a mixing bowl and work the butter into the dry ingredients by squeezing
gently with one hand, keeping the fat in one piece until the mixture binds
Turn the dough on to a lightly floured board, divide evenly into 2 and press each
piece into a round shape. Roll each lightly to 12mm/1/2inch thickness, still keeping
the round shape.
Crimp the edges with the finger and thumb, mark each round into 6-8 sections
with a knife and prick the surface with a fork.
Place the rounds on the greased baking tray and bake in the centre of the oven for
about 45 minutes, until firm and lightly browned.
When the shortbreads are cooked, lift them carefully onto a wire rack and dredge
with caster sugar.
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introduce air into a mixture using a utensil such as a wooden spoon, fork or
whisk, in order to achieve a lighter texture.
- to - The process where sugar and softened butter are beaten together
with a wooden spoon, until the mixture is light, pale and well blended. This
process may also be carried out with a hand held mixer or in a food processor.
- The incorporation of fat into flour.Butter is cubed then gently rubbed between the thumb and
forefinger, lifting the mixing at the same time, until the fat is fully
incorporated and the mixture resembles breadcrumbs.