Maizebite Flour 500g
Caster Sugar 125g
1. Mix together to form pastry, don’t over use hands to squeeze last bits together.
2. Leave for 30 mins before rolling into biscuits
3. Bake at 160c for 15-20 mins or until pale golden brown
4. Leave to cool for 10 mins on wire tray
5. Dust with caster sugar after baking
We hope that you enjoy making some of the recipes using FWP Matthews Flour. If you would like to submit your results or pictures of your bake then please email them to us – you may even get them onto the Matthews website for other bakers & cooks to see!
FWP Matthews Ltd
Shipton under Wychwood
Tel 01993 830 342
Fax 01993 831 615
VAT No. GB 194 637 624
Calls may be recorded for training and monitoring purposes.
Terms and conditions
With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK’s oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, we believe passionately that our local partnerships, traditional methods and premium grains make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
The Matthews Cotswold Flour story began when the original FWP Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood.
We are immensely grateful for all our local farming partners, who have been with us for generations. In the next few weeks Paul Matthews will be sharing the harvest report!
Share your Local Harvet with us by tagging #cotswoldharvest 🙌👌
Just so I don’t run short, nephews partner jut been shopping at @Tesco and she got me a few back up bags of @CotswoldFlour Strong White #Bread flour 😃🍞🥖
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