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Buttery Shortbread Rounds

Easy, all-butter biscuits that make a perfect teatime treat

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125g butter

55g golden caster sugar

180g white spelt flour



  1. Line a tray with baking parchment.
  2. Beat the butter and sugar together until smooth.
  3. Stir in the flour and work the mixture lightly until it forms a smooth dough.
  4. Roll out to a thickness of about 1cm and cut into rounds.
  5. Place on the prepared tray, prick dough rounds all over with a fork and place in the fridge to chill for 30 minutes.
  6. Preheat the oven to 190C / 375F / Gas 5.
  7. Bake for 12 - 15 minutes until golden brown.




Added by: Alex Ross

Tags: Biscuits

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Shipton Mill Cookbook – A Handful of Flour

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A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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