This is a recipe passed to me years ago by my 93 year old mother-in-law. She used to knock up these biscuits for my boys when they came home from school, or make a batch to go with fruit and ice-cream for our Sunday dessert.
I made them today to accompany strawberries and whipped cream. I know it’s only April and the temperature outside makes it feel more like March, but the strawberries in Waitrose looked so beautifully red and plump, I couldn’t resist buying them. They did not disappoint.
These biscuits are buttery, short and light and couldn’t be easier to make.
For about 16 biscuits
- 225g self-raising flour
- 50g caster sugar
- 175g butter, softened
- Place all the ingredients in a food processor or mixer and mix until combined in a soft dough
- Turn out onto a floured surface and roll out to a thickness of approx 5mm
- Cut out into rounds, using a 7cm cutter
- Slide a metal spatula or a large palette knife under each (rather delicate) round and place on the full size Aga baking tray lined with Bake-O-Glide. You will need to do bake these in two batches
- Place the tray on the third rung from the top of the baking oven for about 10 minutes until the biscuits are golden brown
- Leave them on the tray for a few minutes before transferring to a cooling rack