Great for keeping the biscuit tin topped up over Christmas, these sweet thins make a perfect treat
- Cooking Time Cook 20 mins
- Skill Level Easy
- Servings Makes 35 biscuits
Kcalories
94
Protein
1g
Carbs
11g
Fat
5g
Saturates
3g
Fibre
0g
Sugar
4g
Salt
0.11g
- 1 quantity vanilla shortbread dough (see below)
- icing sugar, for dusting
- With your hands, roll the dough on a lightly floured surface into a sausage shape about 25cm/9in long and 5cm/2½in in diameter. Wrap the roll and chill for at least 1 hour. (The roll can be frozen for up to 6 weeks. To use, remove from the freezer and allow to thaw for one hour at room temperature so that the dough is soft enough to be sliced into biscuits.)
- Preheat the oven to 180C/gas 4/fan 160C and lightly grease 2 large baking sheets. Using a sharp knife, cut the dough into slices, each a generous 5mm/¼in thick, then arrange them on the greased baking sheets, spacing the biscuits slightly apart so they have a bit of room to spread as they cook.
- Bake for 20 minutes until the biscuits are just turning pale golden around the edges, then transfer to a wire rack to cool. Dust generously with icing sugar. The biscuits will keep fresh for up to one week stored in an airtight tin.
0 comments:
Post a Comment