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15–20
biscuitsEasy
By Samantha Clark and Samuel Clark
Published 2014
A perfect biscuit for ice cream.
Sift the flour into a bowl and add the semolina and aniseed. Melt the butter and mix with the sugar, then fold into the flour mix and work the mixture with your hands until it becomes a soft dough. Roll it into a cylinder, wrap in cling film and refrigerate for at least 1