If i’m not the size of a house by the end of the summer it’ll be a miracle… however I did just get back from a glorious, if not strenuous, hour and a half bike ride through the wolds, so I am deserved of something sweet.
These shortbread biscuits come in handy as they literally take seconds to make (and seconds to eat) yet give an instant home-made sugar hit.
Inspired by Alys Fowler and her edible garden, although she made lavender shortbread… our lavender isn’t in flower yet, so a cocoa dusting was the next best thing
Ingredients
4oz butter at room temp
2oz caster sugar
6oz plain flour
in a large bowl and using a wooden spoon, cream the butter and sugar till light and fluffy.
add the flower and continue to stir until it comes together roughly, then use your hands to form a dough.
dust your rolling surface with cocoa powder and roll the dough out into a thick sausage shape.
slice into rounds and bake in the oven on 150 for about 30 mins or until golden brown
let them cool… but not entirely cold, they are too good not to eat slightly warm…
eat and of course, enjoy!
