In the first of a monthly column, the new owners of Cafe 53 off Stanningley Road – Andy Hodgson and Debbie Davis – share one of their favourite recipes with Dispatch readers.
It’s a simple way to make shortbread biscuits which go really well with a cuppa.
8oz (226g) plain flour
4oz (113g) rice flour
8oz (226g) butter
4oz (113g) caster sugar
Makes 16 biscuits
1. Pre-heat oven to 180°c / 350°f / gas mark 4
2. Grease a 10′ x 8′ baking tray, preferably one with raised sides
3. Place all the ingredients into a bowl and mix together by hand
4. Press together the mixture into a large ball
5. Place the mixture onto the baking tray and shape evenly into the corners
6. Gently score the surface with a pizza cutter or knife into 16 equal segments
7. Sprinkle sugar onto the surface
8. Bake in the oven for around 45-50 minutes until a pale brown appearance
9. Leave to cool in the tin before easing out the shortbread with a pallet knife
10. Cut through the scored lines to make individual biscuits
Got a favourite recipe you’d like to share with Dispatch readers? Drop us a line email@example.com.