Wholemeal shortbread biscuits

Ingredients

• 75 g/3 ounces wholemeal flour
• 75 g/3 ounces plain flour
• 100 g/4 ounces butter, softened
• 50 g/2 ounces caster sugar

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Preparation

• Preheat the oven to 180o C/160o C fan oven/350oF/Gas mark 4.
• Place all the ingredients in a food processor and whiz until the mixture almost comes together and resembles coarse breadcrumbs.
• Then tip onto the work surface and bring it together with your hands.
• If you are not using a food processor, rub the butter into the combined flour and sugar in a bowl and bring together with your hands.
• Sprinkle your work surface with a little flour (brown or white) and roll out the dough until it is about 5mm/ ¼in thick.
• Using a biscuit cutter, cut into whatever shapes you like. Transfer onto a baking tray (no need to grease or line) and bake in the oven for 6-10 minutes depending on the size, or until they are pale golden and feel firm on top.
• Remove carefully and cool on a wire rack.