MAKES 20
8oz plain flour
90 gram white granulated sugar plus a little extra
A pinch of salt
100 grams of butter
1 egg and 1 extra egg yolk
METHOD
Mix the plain flour, sugar and salt together in a large bowl.
Rub in the butter to make a crumbly mixture.
In another bowl, beat the egg and egg yolk together with a fork.
Make a well in the centre of the crumbly flour mixture, pour in the beaten eggs
and mix to make a dough, Mix first using a fork and then with hands. Knead into
a ball in the bowl, and keep in the refrigerator to chill for about 30 minutes.
Grease 2 baking trays. On flour dusted board roll out the
dough to 5mm (3/4inch) thick with a rolling pin. Using a biscuit cutter cut the
biscuits and arrange on the greased baking trays in rows.
Scatter lightly with a little granulated sugar and bake at
180 Degree C or 350 Degree F for 8 minutes in a preheated oven until they are
crisp and tinged with gold around the edges. Cool on a wire tray.
The sand biscuits can be kept in an airtight tin for a
period of 2 days.
