Wholemeal Shortbread Biscuits

These are a lovely simple biscuit that I found in a Rachel Allen cookbook.  A light, crisp biscuit but still quite buttery like shortbread.  Not too sweet and the wholemeal flour makes this treat a bit more substantial.  Which makes me happier giving to the kids and they loved them.

They can be made in a flash in the food processor.  But if you don’t have one then just use your fingertips to rub the butter into the dry ingredients.  I like to roll the dough between sheets of Go-Between film so I don’t need to add extra flour.

Get the kids to help roll out the dough and use different shaped cutters.

Dust with a little icing sugar.  The kids like a glass of milk and I like to eat these with a cup of Earl Grey tea.

wholemeal shortbread biscuits

(from Rachel Allen’s book ‘Favourite Food At Home’)

75g wholemeal flour
75g plain flour
100g unsalted butter, softened
50g caster sugar

Preheat oven to 180 degrees C.  Line a baking tray.

In a food processor place all the ingredients and blitz until the mixture resembles coarse breadcrumbs. Tip on a floured bench and knead lightly together.  Roll dough out to about 5mm thick and cut shapes and transfer to baking trays.

Bake for 6 – 10 minutes until firm to touch and golden.  Leave on tray to cool slightly before transferring to a cooling rack to cool completely.  Dust with a little icing sugar to serve if you desire.

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