Shortbread Rounds

Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe


8oz Plain Flour

4oz Corn Flour

4oz Icing sugar (confectioners in US)

8oz Butter

Demerara Sugar for sides, Caster Sugar for sprinkling


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.

Facebook Comments
Recipe Type:

Leave a Reply

Welcome to the Recipe.CorriganOnline.com website.

Please Register and Login to access all of the site, and stop seeing me popping up all the time…….I can get really annoying you know.

If you are having trouble Registering/Logging in see the Blog post at https://recipe.corriganonline.com/how-to-register-login/

  1. You will first be asked for a Userame and your email.
  2. You will then get an email back from the site asking you to set a Password.  (If you don’t get an email back, check your junk mail.)
  3. Use the link in the email to set your Password.
  4. You can then login with either your Username OR Email …….. Plus your Password.
  5. Or even easier, just Register/Login using your Facebook details by pressing the Login with Facebook button.  If you are already logged into Facebook the system will recognise you from there.
  6. If you are still having trouble, send me a message in the Contact Us screen https://recipe.corriganonline.com/contact-us and I’ll do it for you manually.

Then go to the Blog and introduce yourself.,

We don’t bite…….