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Lighthouse · Pantry · 1kg
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Store in a cool, dry place.
Shortbread Biscuits Makes 24 biscuits Ingredients: - 1 ¾ cups (265g) Lighthouse Biscuit, Pastry & Cake Plain Flour - ¼ cup (60g) caster sugar - 250g soft butter - 1 tsp vanilla essence Method: 1. Preheat oven to 180°C (160°C fan forced). Line 2 baking trays with baking paper. 2. Combine butter, sugar and vanilla in a medium sized bowl, beat with an electric mixer until light and fluffy. Add sifted flour and continue to mix until mixture comes together and a soft dough forms. 3. With floured hands roll teaspoon amounts of dough into balls and place on baking tray 5cm apart. Flatten slightly with a fork. 4. Bake for 15-20 minutes or until slightly golden. Allow to cool on the trays for 5 minutes before transferring to a wire cooling rack. Tips & Variations: If dough is too soft to roll, cover and place in the refrigerator for 15-20 minutes or until slightly firmed. Sandwich paired biscuits with vanilla or lemon flavoured icing to create Melting Moments Sweet Shor
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$4.00