Shortbread Recipe

Ingredients
<br>- ¼ cup white sugar
<br>- ½ cup unsalted butter
<br>- 1 cup all-purpose flour
<br>- ⅓ cup white rice flour
<br><p></p>Directions
<br>step 1: Preheat oven to 325 degrees F (165 degrees C).
<br>step 2: Line a baking sheet with greaseproof (parchment) paper.  Sift the flour and rice flour into a medium mixing bowl.  Add the sugar and mix.
<br>step 3: Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together.  Knead into soft dough.
<br>step 4: Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet.   Using a fork, prick top and make tine marks along edge.  Using a table knife, score top with wedge marks.  (This is where it will break when cooled)
<br>step 5: Bake 45 minutes or until pale golden in color.  Sprinkle a little superfine sugar over top and cool on baking sheet.  Cut into wedges.  Keeps for weeks in airtight tin.
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Ingredients
- ¼ cup white sugar
- ½ cup unsalted butter
- 1 cup all-purpose flour
- ⅓ cup white rice flour

Directions
step 1: Preheat oven to 325 degrees F (165 degrees C).
step 2: Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
step 3: Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
step 4: Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
step 5: Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.

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