Welcome to the first recipe we are sharing that you can make at home!
If you are gluten or lactose free, substitute your flour and butter for what you would usually use.
Ingredients:
- 225g Plain Flour*
- 85g Caster Sugar
- 125g Butter*
For chocolate dipped biscuits use 200g of good quality chocolate, melted slowly in microwave or on the hob in a bowl over a pan of hot water. For Christmas shortbread add 1tsp of cinnamon, zest of one orange and 150g of dried cranberries*. Add the cranberries when the dough is thoroughly mixed. Preheat oven to 180° and line baking sheet with silicone paper or bakers parchment.
Method:
Weigh off all ingredients and add to bowl.
Rub all ingredients together as with pastry and turn out onto clean surface. Work dough together until it is smooth and pliable. *Add dried fruit / chocolate chips etc. at this stage if desired.
Flour surface and roll out dough to approximately 1/3inch. Cut out desired shapes and place on baking sheet.
Bake for 10-12 minutes and place on drying racks to cool. And enjoy! These biscuits will keep for up to 4 weeks in an airtight container.
Ingredients listed in bold are specified as allergens.
Flour*: gluten
Butter*: lactose / dairy
Cranberries*: sulphites
Heathlands 