You will be popular if you make some quick biscuits when you have unexpected guests for tea. These easy biscuits really do seem to melt in your mouth. You can vary them by adding flavours to the flour such as finely grated lemon or orange rind, 25g (1oz) cocoa powder instead of 25g (1oz) of the flour and some chocolate drops too, chopped toasted nuts, vanilla essence, currants, finely chopped crystallized ginger and 1teaspoon ground ginger.
These are best eaten the day they are made, but this isn’t difficult! They are also a very good accompaniment to fruit fools and salads. Makes about 24 biscuits.
Preheat the oven to 190° C, 375°F, Gas Mark 5. Put 175g (6oz) softened diced butter into a food processor, then add 50g (2oz) sifted icing sugar, 250g (8oz) sifted self-raising flour and ½teaspoon salt. Add any extra flavouring if you want at this stage. Whizz the ingredients to a soft dough, taking care not to over process the mixture or the biscuits will be tough.
Using floured hands, gather the dough into a ball, then roll out on a lightly floured surface until it is about 5mm (¼in) thick. Cut out rounds of dough with a floured biscuit cutter or the rim of a glass, rerolling the dough as necessary, so that none is wasted.
Lay the rounds on a large ungreased baking sheet and bake for 8—10 minutes until pale brown. Cool on the baking sheet for 1—2 minutes, then transfer carefully to a wire rack with a palette knife to cool completely. Store the biscuits in an airtight container.