Recipes
Recipes

Be-Ro demerara shortbread biscuits

Rounds of crumbly, buttery shortbread rolled in crunchy golden sugar crystals – just the job when you need to put your feet up with a cuppa…

Rounds of crumbly, buttery shortbread rolled in crunchy golden sugar crystals – just the job when you need to put your feet up with a cuppa…

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(13 votes)
Cooking Time

Cook: 25 Mins

Cooking Time

Serves: 15

Cooking Time

Price: 6p per serving

Nutritional Information

Each 21g serving contains

Energy
430kj
103kcal
5%
Fat
5.5g
Med
8%
Saturates
3.4g
Med
17%
Sugars
4.7g
Low
5%
Salt
0.00g
Low
0%
of your reference intake.
Typical energy values per 100g:
2046kj/489kcal

Ingredients

100g unsalted butter, at room temperature

50g caster sugar

100g Be-Ro Plain Flour

50g Whitworths Ground Rice

30g demerara sugar

Method

1
Preheat the oven to 190C/170C Fan/Gas 5. Line a large baking tray with baking paper.
2
Cream together the butter and caster sugar until light and fluffy.
3
Add the flour and ground rice, then mix well. Using your hands, knead to bring the mixture together. It will appear crumbly but don’t add water – the dough will come together as you work it.
4
Roll into a thick sausage about 12cm long.
5
Scatter the demerara sugar on a large plate, then gently roll the dough in it to coat the sides but not the ends.
6
Cut the dough sausage into 15 slices then arrange evenly spaced on a baking tray. Bake for 15 mins or until golden brown. Allow to cool completely on the tray before serving.

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