These delicious little shortbread biscuits are easy to make and we serve them with fruit fools, compôtes or just with a cup of tea.
Sieve the flour and sugar into a bowl and rub in the butter with the fingertips. Within a few minutes the mixture will start to come together, so gather it up and knead it lightly in the bowl. (This is a shortbread so do not use any liquid.)
Roll out to 7mm thickness on a lightly floured board. Cut into 6.5cm rounds or into heart shapes. Bake in a moderate oven, 180°C/350°F/Gas 4, for about 15 minutes, until pale brown. Remove and cool on a rack. Dredge lightly with icing or caster sugar.
© 2001 Darina Allen. All rights reserved.