Whether you call them cookies or biscuits, these will all go down a real treat with an afternoon cuppa or a glass of milk...
This will always be the very best shortbread I’ve tasted. The secret of its success is the inclusion of semolina, which gives it that special texture. I will always be indebted to my friend John Tovey, who gave me the recipe
These are the quickest and easiest biscuits I have ever made: they have a nice crunch and a toffee taste. A friend recently reminded me of these, so we tried them again and decided, yes, they absolutely had to be included.
No changes here on these almost classic biscuits, but now you could replace the raisins with dried sour cherries or dried cranberries to ring the changes.
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