Ingredients

110g Self raising flour
30g caster sugar
30g butter
75ml milk

Sift flour add sugar and combine well.

Method

Add butter and work until it looks like bread crumbs.
Add milk a little at a time until you have a soft but not wet dough
On a floured surface roll out to about 4-5mm thick. You make one big round or biscuits prick the top with a fork.

Preheat oven using ovens own preheat setting
Set temperature to 210c
Cook shortcake on browning tray for 10-12 mins until just golden
Turn out to cool.

Makes 6-8 depending on size
to alter this to coconut shortcake

increase
sugar to 50g
flour 175g self raising
50g desiccated coconut
butter 110g

Cream sugar and butter
add flour and coconut combine into a dough
roll out cook at 180 (no preheating for this one)
cook for 30 mins