As promised I'm back to share a second recipe today - easy shortbread cream biscuits. This recipe came from my Mum and it's one of those goodies that have been hand recorded in a book and baked many times over the years. These biscuits freeze well, so make a double batch and pop half in the freezer for another day.
- 225 grams butter
- 1 cup sugar
- 1 egg
- 1 tablespoon golden syrup
- 2 1/2 cups plain flour
- 1 teaspoon bi-carb soda
Cream the butter and sugar together, then add the egg and golden syrup. Combine well. Add flour and bi-carb soda and mix well until all combined. Roll a tiny teaspoon full in your palm and gently squish the top down with a fork.
Bake in a moderate oven (180 degrees or 160/170 fan forced). Cook for around 12-14 minutes.
Once cool, join two biscuits together with some icing.
*Please note - the icing does make the biscuits go a little soft after a day, so if you prefer a more crunchy recipe, perhaps this isn't for you. They're really yummy though and my kids don't mind them soft at all.
Looking for other links from this series? Here you go:
- Day 1: How to make a felt vase cover
- Day 2: How to make fabric serviettes
- Day 3: Old fashioned vanilla cookie recipe