This is one of the fastest biscuit recipes ever! The all in one method yields a crispier texture than a traditional shortbread but is equally delicious.
Ingredients
- 175g plain white flour
- 125g margarine
- 50g demerara sugar
Method
- Put the ingredients in a food processor and process until the mixture resembles breadcrumbs.
- Press the mixture lightly in to a greased 7″x10″ Swiss roll tin which has been lined with baking parchment
- Bake at 180°C/gas mark 4 for 15-20 minutes or until pale brown. Mark into sections and leave to cool.
- After cooling, the shortbread can be stored in an airtight container. Alternatively, for even longer storage, freeze the shortbread. Place the shortbread in an airtight container with baking parchment between the layers. Shortbread can be frozen for 2-3 months.
