Name: Traditional shortbread
Cook time: 40 min
Total time: 40 min
Ingredients: 250 gram butter, softened; 1/3 cup (75g) caster sugar; 1 tablespoon water; 2 cup (300g) plain flour; 1/2 cup (100g) rice flour; 2 tablespoon white sugar

Traditional shortbread

Shortbread is, quite possibly, the best thing to have ever come out of Great Britain. The addition of rice flour in this recipe may cause the purists a sharp intake of breath, but we love the texture it gives this most delightful biscuit.

Makes 24 Item

Cook

40M

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Ingredients

250 gram butter, softened

1/3 cup (75g) caster sugar

1 tablespoon water

2 cup (300g) plain flour

1/2 cup (100g) rice flour

2 tablespoon white sugar

Method

1.Preheat oven to 160°C (140°C fan-forced). Grease two oven trays.

2.Beat butter and caster sugar in medium bowl with electric mixer until light and fluffy. In two batches, stir in water and sifted flours. Turn onto a lightly-floured surface and knead until smooth.

3.Divide dough in two portions. Shape each portion, on separate trays, into 20cm rounds. Mark each round into 12 wedges; prick with fork. Pinch edges of rounds with fingers and sprinkle with white sugar.

4.Bake shortbread about 40 minutes. Stand on trays for 5 minutes. Using sharp knife, cut into wedges along marked lines. Cool on trays.

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