Melt in your mouth,
They are the mother of all biscuits!
A firm bite for crunch. then a soft, flakey melty finish.
They are the Moorish of Moorish biscuits, especially they way I make them.
I use icing sugar rather than granulated or castor sugar coz the icing sugar’s particles are smaller and melts into the butter straight away giving us that crumbly, melt in your mouth texture.
I also use just a spoon to combine everything, then my hands to bring it all together rather than a mixer coz with a mixer you can over work the dough and end up dry and hard biscuits.
So don’t get discouraged with having to use your hands, just trust me once you’ve made them once and tasted them your mixer wont even come to mind.
If your butter is at room temperature and you knead some love into your dough you will have these delicious tasting shortbready shortbread in and out the oven and into your mouth in under an hour so what are you waiting for? (“,)
Maybe for your butter to come to room temperature he he he he, but if you can’t wait that long put your butter in the microwave for a few seconds to come to soften but make sure it isn’t starting to melt then work your love into your dough (“,)
Watch the how to video below