Easter Shortbread Biscuits
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Easter Shortbread Biscuits

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Serves 4

The perfect recipe for an extra special afternoon tea this Easter

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  • 125g/4oz butter
  • 55g/2oz caster sugar
  • 180g/6oz plain flour
  • Kelly's of Cornwall Clotted Cream & Blackcurrant Ice Cream


    1. Heat the oven to 190C/375F/Gas 5
    2. Beat the butter and the sugar together until smooth
    3. Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/inch thick
    4. Cut into rounds or fingers and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes
    5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack
    6. Serve with scoops of delicious Kelly's of Cornwall Clotted Cream & Blackcurrant ice cream

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