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Shortbread

foodlover's picture
Ingredients
  Butter 10 Ounce, softened (300 Grams)
  Golden caster sugar 5 Ounce (140 Grams Plus 4 Tablespoon)
  Plain flour 10 Ounce (300 Grams)
  Rice flour 5 Ounce (140 Grams)
Directions

1. Place the butter and 140g sugar in a food processor and whizz until smooth. Tip in both the flours and a pinch of salt, then whizz until mixture comes together.
2. using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray. Cover with cling film and smooth over until there are no wrinkles. Place in the fridge, uncooked, for at least 30 mins and up to 2 days.
3. Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork. Sprinkle with the remaining sugar, then bake for 20-25 mins. Leave to cool in the tin, then cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Wheat
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
25 Minutes
Ready In: 
55 Minutes

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