About this recipe:These biscuits are packed full of buttery goodness. They are lightly sweet and very moreish. For the ultimate treat, try dipping them in dark chocolate. Enjoy with a big mug of tea.
4 tablespoons caster sugar
115g unsalted butter
125g plain flour
55g white rice flour
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Method Prep:15min › Cook:45min › Ready in:1hr
Preheat oven to 170 C / Gas 3.
Line a baking tray with baking parchment. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
Roll the dough into an 20cm circle (for an exact circle, press into a 20cm round cake tin). Place on baking tray. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks.
Bake 45 minutes or until pale golden in colour. Sprinkle with caster sugar and cool on baking tray. Cut into wedges. Keeps for weeks in an airtight tin.