8¾ oz Plain flour
1½ oz Rice flour
5 oz Caster Sugar
¼tsp Salt
8 oz COLD, Unsalted Butter

1. Heat oven to 220C/425F/Gas 7
2. Line a biscuit tray with greaseproof or Rice paper
3. Set aside 1 tble sp of the Icing sugar
4. Mix together ll rest of dry ingredients
5. Cut butter into small(approx ½inch) cubes
6. Toss butter into the mixture to coat.
7. With COLD hands, rub butter lightly into flour mix till resembles bread crumbs
8. Ensuring hands are still COLD, press mixture together and shape into a round.
9. Place onto some greaseproof papar and press flat into a circle about ¼ to ½ inch deep
10. Place buscuit trat on top and revrse removing the greaseproof from the top
11. Put tray in oven and immediatly reduce heat to 150C/300F/Gas 2
12. After 20 mins mark 16 sections with a sharp knife
13. Bake for a further 40 mins until a pale golden colour
14. Remove from oven and sprinkle with reserved sugar and cut into 16 wedges
15. Leave to cool for at least 3 hours

Best eaten on the day of baking

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