These butter biscuits melt in the mouth and keep very well in a tin for several days to nibble when you feel peckish! Use your own butter or buy good butter because the flavour of the butter really shines through.
Makes about 40
350g (12oz/3 sticks) unsalted butter, softened
200g (7oz/scant 1 cup) castor sugar
500g (1lb 2oz/scant 4 cups) flour
Preheat the oven to 160°C / 325°F / Gas Mark 3.
Whizz the butter with the castor sugar and flour in the food processor for a few seconds to make a soft dough. Roll into walnut sized balls and flatten slightly. Arrange on a baking tray about 2.5cms (1 inch) apart (they will spread out).
Bake in the preheated oven for about 25 minutes. They should still be pale – not at all coloured. They will seem very soft and uncooked, but they will firm up when they cool. Remove from the baking sheet only when they have firmed up. Dredge them in icing sugar.
Spiced Butter Biscuits
Add 1 teaspoon cinnamon or freshly ground cardamom to the dough
Nut and Butter Biscuits
Press a pecan, hazelnut or a blanched almond on the top of each pastry before baking.
Orange Butter Biscuits
Add 2 teaspoons of orange zest to the dough.