I’ll be serving these at the weekend with drunk peaches and vanolla mascarpone cream. They are a great biscuit to throw together if you have someone popping round. They honestly are so simple and they keep for a good few days. All you need to do is cream together 100g butter with 50g caster sugar with an electric whisk until pale and fluffy. Using a spatula add 150g plain flour and bring together. You might need to use your hands at the end. Wrap in cling film and put into the fridge for about 30 mins. Put your oven on to 160° and take the shortbread out of the fridge. Roll out to approx 1 cm thick and cut out 13 biscuits. Bake for 10-15 minutes until slightly golden. Sprinkle with caster sugar as soon as they come out of the oven. Enjoy ♡
