100g butter, softened
50g caster sugar
150g self-raising flour
Now for the method
Put butter and sugar in a good processor and beat lightly
then add your flour,
pulse until it Forms the dough
tip onto work surface & roll out
then use a scone cutter to cut about
18 equal shapes
Bake in the preheated oven @180c for 15–20 minutes
until a very pale golden.
Lift off the baking tray and leave to cool completely on a wire rack.
They will last about two weeks in airtight container & if hidden!
This recipe is from Kirsty Redden. Kirsty is a Cambridge food blogger and home cook, her recipes can be found on Instagram, Facebook and Twitter and a great new recipe site called Cookly Bookly as Lovetocook4ppl