Wholemeal Shortbread Biscuits

Biscuits we all love them don’t we? I definitely do and what better accompaniment is there to a cup of tea, after all tea and biscuits go hand in hand! This morning I decided to stick to my promise of baking more biscuits and cookies. Some recipes can be so quick and easy, with an end result that is far superior to shop-bought. I made the Wholemeal Shortbread Biscuits from Rachel Allen’s Favourite Food at Home; these golden biscuits are not too sweet or too savoury and full of wholesome goodness. If you love digestives, these are like a lighter version and simply delicious!

Tea and biscuit anyone?

Wholemeal Shortbread Biscuits

Makes about 20

Ingredients
75g/3oz wholemeal flour
75g/3oz plain flour
100g/4oz butter, softened
50g/2oz caster sugar

Preheat the oven to 180oC/160oC fan oven/350oF/Gas mark 4. Place all the ingredients in a food processor and whiz until the mixture almost comes together and resembles coarse breadcrumbs. Then tip onto the work surface and bring it together with your hands. If you are not using a food processor, rub the butter into the combined flour and sugar in a bowl and bring together with your hands.

Sprinkle your work surface with a little flour (brown or white) and roll out the dough until it is about 5mm/ ¼in thick. Using a biscuit cutter, cut into whatever shapes you like. Transfer onto a baking tray (no need to grease or line) and bake in the oven for 6-10 minutes depending on the size, or until they are pale golden and feel firm on top. Remove carefully and cool on a wire rack.