These biscuits first made their appearance in an old red Cordon Bleu cookery book, and I've been making them for years.
|100g (4oz)||butter, softened|
|50g (2oz)||caster sugar|
|150g (5oz)||self-raising flour|
You will need two baking trays.
Preheat the oven to 180°C /fan 160°C/ gas 4.
Lightly butter two baking trays.
Measure the butter into a bowl and beat to soften. Gradually beat in the sugar and then the flour. Bring the mixture together with your hands to form a dough.
Form the dough into 16 balls about the size of a walnut and place spaced well apart on the prepared baking trays.
Dip a fork in a little water and use this to flatten the biscuits.
Bake in the preheated oven for 15–20 minutes until a very pale golden.
Lift off the baking tray and leave to cool completely on a wire rack.
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