Shortbread Rounds

Ingredients

8oz Plain Flour

4oz Corn Flour

4oz Icing sugar (confectioners in US)

8oz Butter

Demerara Sugar for sides, Caster Sugar for sprinkling

Method

In a large bowl, rub the flour, corn flour, icing sugar and butter until it you get a breadcrumbs texture.

Now some recipes get you to work the mixture into a dough at this stage……

You’ve all been in a snowball fight haven’t you? ? This is John’s way remember …… Take a large handful of your breadcrumb mixture and make yourself a “snowball“ and press it together. I did say make a snowball…… now make it into a potato croquette cylinder shape, about 5cm in diameter. Flatten the ends. Now wrap your cylinder in clingfilm. Repeat with more of the breadcrumb mixture and put them in the fridge for an hour. You should get about 6 cylinders. Unless you have really big hands. ?

Put some demerara sugar on a plate. Remove the dough from the fridge, remove the clingfilm and roll the sides through the sugar, to coat the sides.

Cut the sugar-coated dough into circles around 1cm thick and transfer to lined baking trays. You should get about 24 biscuits.

Bake in a pre-heated oven At 160c for around 30 minutes until the tops are lightly golden.

Remove from the oven and leave the biscuits to cool on their tray for around 10 minutes, before transferring to a wire rack to cool completely.

My friend Helen Flexney helped with a picture of the Snowball and Croquette stage.