Muscovado Shortbread Biscuit
Ingredients
- 100 g butter softened
- 75 g muscovado sugar plus extra to sprinkle
- 1 tsp vanilla extract
- 1 tsp orange zest
- 200 g plain flour
Method
- Preheat the oven to 180ËšC. Line a 20cm cake tin with parchment paper.
- In a bowl, beat the butter and muscovado sugar together until smooth. Add the orange zest, vanilla extract.
- Stir in the flour and combine to a smooth paste. Gently push the dough in the cake tin until the paste is 2 cm thick.
- Score where you will want to cut the biscuit once baked.
- Sprinkle with caster sugar and extra thyme if desired and chill in the fridge for 10 minutes if desired.
- Bake in the oven for 15-20 minutes, or until pale golden-brown.
- Remove from the oven and set aside to cool on a wire rack.
