Crisp shortbread recipe from Truly Scrumptious

Sister’s-in-law, Julia and Gill Bryan have been running their popular cafe, Truly Scrumptious cafe on King Street in Mold for 11 years. Over the years they’ve made many changes, for instance they now use Fair Trade teas and coffees, and make their own cakes and scones. Gill says they’ve noticed that customers are more health conscious now and in response they’ve introduced a range of delicious nutritious soups.

225g unsalted butter or half butter and half hard stork margarine
75g caster sugar (extra required for dusting)
275g plain flour (extra required for rolling out)
Pinch of salt
75g fine semolina
Small biscuit or scone cutter

1). Preheat the oven to 160°C or gas mark 4.
2). Blend together the butter and caster sugar in a large bowl, until light in colour.
3). Add the flour, salt and semolina and mix together.  Use your hands to get all the mixture together until it becomes a soft dough.
4). Wrap in clingfilm and put in the fridge for about half an hour or longer.
5). Dust worktop with plain flour and roll out the shortbread dough to 1cm thick
6). Using the cutter cut out biscuits from the dough.
7). Place on greased baking trays and bake for 35-40 mins, until they are lightly golden in colour.
8). Remove from the oven and sprinkle with caster sugar while hot, leave to cool and eat when cold.  The shortbread keeps well and tastes better when a few days old, serve with some fruit as a dessert or as a biscuit with a hot drink. Store in an airtight container.

Truly Scrumptious cafe on King Street, Mold, contact Julia and Gill Bryan on 01352 751316

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