We are urgently developing research requirements with other European laboratories to make sure we understand and the disease (Schmallenberg) better.Recipe: Quick shortbread
It is not often that I give away my top secret recipes, but this one I will share with you.
It is so easy to make, and in fact, I make it every week.
It is such a great standby, and can be boxed and given as a present, or cut into small pieces and served with coffee. This always looks as if you have made a great effort when in fact you haven’t.
For this recipe you will need an 8in x 8in (20cm x 20cm) square tin. If you use a larger tin, you will end up with a thinner shortbread.
Ingredients
8oz (225g) salted butter
9oz (250g) plain flour
3oz (75g) caster sugar
3oz (75g) corn flour
Extra caster sugar to sprinkle on top when cooked.
Method
1. Pre-heat oven to 180C (350F) Gas mark 4.
2. Melt the butter.
3. Sift the dry ingredients together and mix with the melted butter.
4. Press into tin and smooth, tracing fork lines on top.
5. Bake for around 25 minutes until golden brown.
6. Lift out of oven and sprinkle heavily with caster sugar.
7. Immediately cut into pieces and when cold, remove from tin.
Top tip
Instead of sugaring the biscuits, dip half in dark chocolate they look so different and are just delicious. Always use the best dark chocolate, not only is it good for you, but I believe if you’re going to indulge you may as well do it in style.
Readers' comments (1)
sue | 17 December 2009 7:30 pm
I am trying to find a recipe for liver and bacon pate it was in the farmers gardian last year and its fab my friend and i have searched everywhere and we cant find it can you help
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