| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Biscuits |
30 |
Biscuits |
INGREDIENTS
| 5 |
oz |
Butter, Room temperature |
| 3 |
oz |
Caster Sugar, Plus extra for dusting |
| 8 |
oz |
Plain Flour, Sifted |
| 4 |
oz |
Plain Chocolate |
INSTRUCTIONS
Preheat the oven to 150C/300F/Gas Mark 2.
In a large bowl, beat butter and sugar with a wooden spoon until white and
creamy. Add the sifted flour and conbine thoroughly.
Lightly roll out mixture on a wooden board dusted with a little caster
sugar. Using a serrated round cutter, cut pastry into ovals about 2-inches
long.
Transfer biscuits to a lightly greased baking tray and score tops with a
sharp knife to imitate veins. Bake in a preheated oven for 30 minutes allow
to cool on a wire rack.
Melt chocolate in a bowl over a pan of gently simmering water. Dip half of
each shortbread leaf into melted chocolate, then place on greasproof paper
until chocolate has set.
Source: CHAT Magazine
paper
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”