These melt in the mouth because the fat stays as solid particles in the dough. Melted butter blends into the flour and makes the dough dense, while butter at room temperature traps air when it is beaten. The difference is obvious.
Ingredients
For the dough
For the top
Method
-
Beat the butter
Beat room temperature butter with the icing sugar for 5 minutes, to a creamy consistency.
-
Add the dry ingredients
Add the flour, cornflour and vanilla and mix only until the ingredients come together. Do not knead.
-
Rest
Leave for 10 minutes.
-
Shape
Take walnut-sized pieces, roll them and flatten slightly.
-
Bake
Space them out on a tray and bake at 170 degrees for 20 minutes. The tops SHOULD NOT COLOUR.
-
Coat in sugar
Roll them in icing sugar while slightly warm.
Tips
- Do not melt the butter; melted fat makes the biscuits spread and they will not be short.
- Do not let the tops brown. These biscuits should stay pale, and browned ones go hard.
- Do not roll them in icing sugar while hot, as the sugar melts and sticks.
Nutrition
110
kcal
1 g
Protein
6 g
Fat
13 g
Carbs
5 g
Sugar
Values are per serving and approximate.