Ingredients

Method

Preheat the oven to 170ºC / 325ºF

Place the shelf just above the centre of the oven.

Grease a baking tray.

Put the flour into a bowl, rub in the butter and stir in the sugar.

Squeeze together firmly with your fingers until the mixture forms a dough. Do not add any liquid.

Roll out to about 1cm thick but less than half an inch thick. Cut into circles with a medium size cutter, cut into fingers or use a 7” cake tin to cut a 7” circle and use the back of a long knife to make indents across the circle at angles to make 6 triangles ( like you would cut a pizza ). Be careful not to cut too deeply with the back of the knife as its only an indentation you are after. You can then pinch the outer edge with your thumb and fore finger to make a scalloped edge.

Carefully place the biscuits on the baking tray. Bake for 15-20 minutes until pale golden brown. The biscuits will not be crisp until they are cool.

Lift onto a wire cooling rack to cool and sprinkle with a little extra castor sugar.