SHORTBREAD BISCUITS

Ingredients:
Plain flour - 225 g
Self-raising flour - 225 g
Butter - 225 g
Caster sugar - 100 g
Salt

Method:

• Sift the plain and self-raising flour into a bowl. Cream the butter and sugar together in a separate bowl until pale and light in colour. 
• Gently stir in the sifted flour and the salt, and mix to a light dough.
• Turn the dough on to a lightly floured pastry board and divide into 2 halve. Form each half into a circle 5 mm thick by pressing with the hands. 
• Do not knead or roll the mixture as it will lose it shortness. 
• place the rounds on a lightly greased baking tray. 
• Pinch the edges with finger and thumb and prick the surface with a fork. Bake in a preheated oven for about 45 minutes.
• Cut each circle into 8 wedges. Cool on a wire tray.