Tuesday, 5 April 2011

Bran shortbread

Having grown tired of bran muffins, I faced the question of what to do with the rest of the bran that I bought on our last trip to Totnes. The solution: bran shortbread, a slightly healthier variation on traditional shortbread.


Makes 10-20 biscuits, depending on cookie cutter size.

50gcaster sugar
100gplain flour

Preheat the oven to 150°C. Cream together the butter and sugar, and then stir in the bran. Add the flour and knead until the dough holds together (the dough will be dry and crumbly to start with, but after a while the warmth of your hands will melt the butter). Roll out about five millimetres thick on a lightly floured surface and cut into the desired shapes. Bake for twenty minutes.

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