You are here

Granny's Shortbread

chef.mark's picture
This shortbread recipe is taken from my grandmother's cook book. Very simple and easy, this recipe has tips for making the perfect shortbread cookies. A family recipe for years. Hope you will enjoy it!
Ingredients
  Rice flour 10 Ounce
  All purpose flour 22 Ounce (Use Robin Hood Presifted)
  Unsalted butter 1 Pound (At Room Temperature)
  Castor sugar 8 Ounce (Fruit Or Powdered)
Directions

The secret to this recipe is to halve the quantities of the ingredients, using the butter weight as your guide.
The ratio for the flour is 1/3 rice flour to 2/3 all purpose flour.
Sift rice flour and all-purpose flour together.
In large bowl, and with warm hands, cream butter and sugar.
Gradually rub in flour.
Add small quantities at a time.
You may not have to use all the flour; humidity and room temperature play a role in determining the right texture.
The right texture is able to be rolled but not too oily.
Divide in half.
Roll 1/4 inch thick, forming a round cake.
Pinch edges for a traditional shortbread cake.
Score into serving piece sizes and prick all over with a fork.
If cookies are desired, roll out to a size a bit smaller than a cookie sheet.
Cut into desired sizes and separate slightly.
Prick all over with a fork.
Cookie sheets should be ungreased.
Bake in a moderate oven (350°F) on middle shelf for about 1/2 hour.
Cookies may bake a bit quicker than the cake.
Remove from oven when done and sprinkle lightly with castor sugar.
Store in an airtight tin.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie

Rate It

Your rating: None
4.157895
Average: 4.2 (19 votes)