Flora Shedden recipe: Mont Blancs

1 Begin by making the biscuit base. Pre heat the oven to 180C. Using an electric hand whisk cream the butter and sugar together until light and fluffy. 2 Add the flour and whisk again for a few moments until the mix resembles fine breadcrumb. Tip out into a lined tin (roughly 18cm x 32cm … Continue reading Flora Shedden recipe: Mont Blancs