This humble little British biscuit cum tart or a rather thick crust cake has become a staple at our home since I am not very keen on using eggs. It has also become my little ones' favourite birthday cake too, but of course, it has to be topped with fresh cream and strawberries and for the birthday treat I do add some dark chocolate chips.
Here is what you will need to make this. We prefer it in a cake form but you can definitely make them into round or long finger-shaped biscuits. They also make great gifts too.
125 gm butter (keep it over the counter overnight as we need very soft butter)
50 gm castor sugar
180 gm flour
pinch of salt
Beat the butter and sugar until it gets very creamy and very fluffy
Sieve the flour to the bowl, add the salt and beat it until it comes together.
Now take the dough in your hands and depending on what kind of biscuit would you like to make, form it in the shape and refrigerate it for about 30 mts
Form the biscuit as you like and bake it in a preheated oven at 190 degrees for about 12-15 mts. Keep an eye on the biscuit as it tastes best when the bottom has a caramel base and the top soft pink caramel.
And this is the birthday one!