Recipes
Be-Ro demerara shortbread biscuits
Rounds of crumbly, buttery shortbread rolled in crunchy golden sugar crystals – just the job when you need to put your feet up with a cuppa…
Rounds of crumbly, buttery shortbread rolled in crunchy golden sugar crystals – just the job when you need to put your feet up with a cuppa…
(13 votes)
Cook: 25 Mins
Serves: 15
Price: 6p per serving
Nutritional Information
Each 21g serving contains
Energy
430kj
103kcal
430kj
103kcal
5%
Fat
5.5g
5.5g
Med
8%
8%
Saturates
3.4g
3.4g
Med
17%
17%
Sugars
4.7g
4.7g
Low
5%
5%
Salt
0.00g
0.00g
Low
0%
0%
of your reference intake.
Typical energy values per 100g:
2046kj/489kcal
Typical energy values per 100g:
2046kj/489kcal
Ingredients
100g unsalted butter, at room temperature
50g caster sugar
100g Be-Ro Plain Flour
50g Whitworths Ground Rice
30g demerara sugar
Method
1
Preheat the oven to 190C/170C Fan/Gas 5. Line a large baking tray with baking paper.
2
Cream together the butter and caster sugar until light and fluffy.
3
Add the flour and ground rice, then mix well. Using your hands, knead to bring the mixture together. It will appear crumbly but don’t add water – the dough will come together as you work it.
4
Roll into a thick sausage about 12cm long.
5
Scatter the demerara sugar on a large plate, then gently roll the dough in it to coat the sides but not the ends.
6
Cut the dough sausage into 15 slices then arrange evenly spaced on a baking tray. Bake for 15 mins or until golden brown. Allow to cool completely on the tray before serving.