Easter Shortbread Biscuits
These delightful shortbread cookies are a perfect treat for any occasion. With a buttery, crumbly texture and a hint of sweetness, these cookies are sure to please your taste buds. Paired with rich and creamy Kelly's of Cornwall Clotted Cream & Blackcurrant ice cream, this dessert is a match made in heaven. Enjoy the irresistible combination of flavors and textures in every bite.
— Constant Cookbook
Ingredients
- 125g/4oz butter
- 55g/2oz caster sugar
- 180g/6oz plain flour
- Kelly's of Cornwall Clotted Cream & Blackcurrant Ice Cream
Instructions
- Heat the oven to 190C/375F/Gas 5
- Beat the butter and the sugar together until smooth
- Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/inch thick
- Cut into rounds or fingers and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes
- Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack
- Serve with scoops of delicious Kelly's of Cornwall Clotted Cream & Blackcurrant ice cream
Yield
Serves 4
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