A beaten-biscuit (rather than a rubbed-in shortbread) that's deliciously rich and very simple to make from Dame Elisabeth Luard. As a Christmas decoration, tie the rings with a ribbon loop and hang them on the tree.
Makes about 2 dozen
Ingredients
275g softened butter
150g caster sugar
400g plain flour
2 tablespoons brandy (or vodka)
Method
Beat the the softened butter with the sugar till light and white and no longer grainy.
Work in the flour as for a cake-mix, and add enough liqour to give a smooth soft dough.
Leave to rest covered in the fridge for an hour or two.
Turn out onto a well-floured pastry board and roll out to thickness of a pound coin. Cut into thin strips about 10cm long.
Twist two strips together and join them into a ring with a dampened finger.
Heat the oven to 350F/180C/Gas4.
Arrange the rings on well-buttered baking sheets. Bake for about 10 minutes until golden. Transfer to a cake rack to cool. Store in an air tight container.
