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Shortbread

21st.Century.Chef's picture
Ingredients
  Sifted flour 225 Gram
  Rice flour 120 Gram, sifted
  Salt 1 Pinch
  Butter 225 Gram
  Fine castor sugar 120 Gram
For decoration
  Caster sugar 1 Tablespoon (For Dredging)
  Candied orange peel strips/Almonds - 4-5, blanched, peeled and split 4 , finely sliced
Directions

GETTING READY
1. Preheat the oven
2. Prepare the flan rings

MAKING
3. Sift flour with the rice flour with salt and pour into a bowl
4. Place butter and sugar on a board or marble slab and combine with your hands to make a workable mixture. Add the flour to the butter and sugar mixture to make soft dough. Divide this into 2 portions
5. Press the dough into the prepared flan rings with your hands to make a 3/4" thick, smooth round crust in the flan ring
6. Pinch edges of the crust with your finger and thumbs and prick all over with a fork.
7. Sprinkle the crust with castor sugar and sprinkle the crust with the leftover orange peel or almonds. Mark the prepared crust into 8 equal wedges.
8. Bake in the centre of preheated oven for 10 minutes. Reduce heat to 190°C (375°F), cover with butter paper and bake for a further 10 minutes till golden brown in color.
9. Remove from the oven and place on a wire rack to cool. Remove shortbread from tins and place on wire rack to cool completely.

SERVING
10. Cut into wedges and serve for tea

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Wheat
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
15 Minutes
Ready In: 
20 Minutes
Servings: 
4

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