Wholemeal Shortbread Biscuits
Ingredients (4)
- wholemeal flour75 g
- plain flour75 g
- unsalted butter100 g
- caster sugar50 g
Method
- 1
Preheat the oven to 180°C (160°C fan).
- 2
Place the wholemeal flour, plain flour, butter and caster sugar into a food processor.
- 3
Pulse until the mixture resembles coarse breadcrumbs and just begins to come together.
- 4
Rub the softened butter into the flour using your fingertips.
- 5
Add the sugar and mix until the dough comes together.
Notes & variations
Lightly flour the work surface. Roll out the dough to approximately 5 mm thick. Alternatively, roll the dough between two sheets of cling film or baking paper. Cut into shapes using biscuit cutters, or simply cut into squares or rectangles with a knife. Arrange the biscuits on a baking tray. There is no need to grease or line the tray. Bake for 6–10 minutes, depending on the size of the biscuits. The biscuits are ready when they are pale golden and feel firm on top. Carefully transfer the biscuits to a wire rack. Allow to cool completely before serving. Enjoy with tea or coffee. Sandwich two biscuits together with raspberry jam. Dust lightly with icing sugar if desired. For a richer flavour, add ½ teaspoon vanilla extract. A pinch of cinnamon or mixed spice makes a lovely variation. Dip half the cooled biscuits in melted dark chocolate for a festive treat. The dough can be refrigerated for up to 2 days or frozen for 1 month before baking. Store in an airtight container for up to 1 week.
Nutrition
estimated| Per | 1 serving | 20 servings |
|---|---|---|
| Calories | 73 kcal | 1460 kcal |
| Carbs | 8.2 g | 164 g |
| Protein | 0.8 g | 16 g |
| Fat | 4.1 g | 82 g |
| Fibre | 0.2 g | 4 g |