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These biscuits can be made with a plain shortbread or a chocolate shortbread mixture, as desired.
Ingredients
5 oz plain flour
1 oz cornflour
OR
5 ½ oz plain flour
½ oz cocoa powder
4 oz butter, cut into small pieces
2 oz caster sugar
2 tablespoons milk
Currants and glace cherries for decoration
Method
Set oven to 325F or mark 3.
Sieve flour and cornflour OR flour and cocoa powder into a large bowl.
Add the butter and rub into the flour until the mixture resembles breadcrumbs.
Stir in the sugar, add milk, and bind the mixture together by hand to form a ball of dough.
Roll out the dough to ¼ inch thickness on a lightly floured surface.
Cut out shapes with a bear-shaped pastry cutter and transfer to a lightly floured baking sheet.
Decorate with currants and pieces of glace cherry to make eyes nose etc.
Bake for 30 minutes until pale golden.
Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.