Ricky Murray

Cooking good food on a budget and full flavours



Rose water shortbread biscuits


4oz butter

2 1/2 sugar (plus extra for dusting)

7oz plain flour

pinch of salt

1tsp rose water

Pre-heat oven to 180c (gas 4)

Cream the sugar and butter together in a large bowl until smooth.

Add the flour, salt and rose water then mix until all the flour in combined.

Roll out on a lightly floured surface to about 1/2 cm thick.

Now you can either cut them out with a pastry cutter or score it with a sharp knife into rectangles (this will make it easy to break them when cooked.

Sprinkle with sugar and cook for 15-20 minutes until golden, they will feel a little soft in the middle when pressed lightly but when they cool they will harden up/

I’m not keen on fruit but add some raisins to make fruit shortbread biscuits.

Perfect when you have guests coming and you’re on a budget.




8oz self raising flour

pinch of salt

3oz butter

1oz sugar

5floz milk

pinch of nutmeg

1 egg, beaten if you want scones with a shiny coating

Pre-heat oven to 220c (gas 7).

Lightly grease a baking tray.

Mix together the salt, flour and nutmeg then rub in the butter until it resembles breadcrumbs.

Stir in the sugar and then mix in the milk until you have a soft dough (you might not need all the milk because all flours are different and some soak up more or less liquid).

Turn out onto a floured work surface and knead lightly, the key is not to over work the dough this will stop the scones rising as they should, let the dough sit in the fridge for 30 minutes.

Roll out the dough to around 2cm think, cut with a pastry cutter but don’t twist when pushing down or the scones wont rise evenly, repeat until all the dough has gone.

If you’re glazing them, brush the tops with beaten egg, bake for 12-15 minutes or until golden and risen.

Cool on a wire rack for 15-minutes but if you cant wait that long just tuck in and enjoy with jam, butter or clotted cream with a cup of tea to wash them down.

Blog at

Up ↑