These simple biscuits are quick to make and go perfectly with our lemon posset recipe, but they are just as nice enjoyed on their own or with a cup of tea. They are easy to adapt so you can introduce new flavours. Enjoy!
Makes 16 biscuits
100g butter, softened
50g caster sugar
150 self-raising flour
Preheat oven to 180C or 160C for fan ovens. Line and then lightly butter a large baking tray, then set aside.
In a large mixing bowl, beat the butter until it has softened – or you can do this in your KitchenAid/mixer. Gradually beat in the sugar.
Stir in the flour (it may seem like there is too much at first) and bring the mixture together with your hands to form a dough. Add a tiny splash of water if the mixture is too dry – it will be a similar sandy consistency to shortbread before it finally comes together as a dough.
Divide the dough into 16 balls about the size of a walnut and space well apart from each other on your baking sheet.
Dip a fork in a little water and use this to press and flatten the balls into discs (see image below).
Bake the biscuits in the oven for 15-20 minutes until pale golden.
Lift off the tray (be careful when they first come out of the oven as they may crumble), and leave to cool completely on a wire rack.
This is the perfect accompaniment to our lemon possets.