Be-Ro demerara shortbread biscuits
- 100g unsalted butter, at room temperature
- 50g caster sugar
- 100g Be-Ro Plain Flour
- 50g Whitworths Ground Rice
- 30g demerara sugar
Preheat the oven to 190C/170C Fan/Gas 5. Line a large baking tray with baking paper.
Cream together the butter and caster sugar until light and fluffy.
Add the flour and ground rice, then mix well. Using your hands, knead to bring the mixture together. It will appear crumbly but don’t add water – the dough will come together as you work it.
Roll into a thick sausage about 12cm long.
Scatter the demerara sugar on a large plate, then gently roll the dough in it to coat the sides but not the ends.
Cut the dough sausage into 15 slices then arrange evenly spaced on a baking tray. Bake for 15 mins or until golden brown. Allow to cool completely on the tray before serving.