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Muscovado Shortbread Biscuit
4
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Course
Dessert
Cuisine
english, Irish
Servings
6
Ingredients
1x
2x
3x
100
g
butter
softened
75
g
muscovado sugar
plus extra to sprinkle
1
tsp
vanilla extract
1
tsp
orange zest
200
g
plain flour
Instructions
Preheat the oven to 180˚C. 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.
Keyword
afternoon tea, biscuit, Dessert, Kevin Dundon