Real Shortbread
These biscuits are packed full of buttery goodness. They are lightly sweet and very moreish. For the ultimate treat, try dipping them in dark chocolate. Enjoy with a big mug of tea.
Ingredients
Serves: 6
- 4 tablespoons caster sugar
- 115g unsalted butter
- 125g plain flour
- 55g white rice flour
Method
Prep:15min ›
Cook:45min ›
Ready in:1hr
- Preheat oven to 170 C / Gas 3.
- Line a baking tray with baking parchment. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
- Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
- Roll the dough into an 20cm circle (for an exact circle, press into a 20cm round cake tin). Place on baking tray. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks.
- Bake 45 minutes or until pale golden in colour. Sprinkle with caster sugar and cool on baking tray. Cut into wedges. Keeps for weeks in an airtight tin.
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Reviews & ratings
Average global rating:
(13)
Reviews in English (13)
This recipe has an excellent texture and can be used for rolling and cutting with cookie cutters which is how I make it. - 10 Dec 2000 (Review from Allrecipes US | Canada)
I found this delicious. Learned after the 1st time I made it to cut in cold butter rather than softened. I also had brown rice flour instead of white rice flour. I didn't put any sugar on top after baking. I worked it with my hands to conform to a circle of 8 inches on parchment paper and cut the time in oven to 30 min. My English guests liked it very much. - 11 Apr 2010 (Review from Allrecipes US | Canada)
Excellent texture - not too sweet - great cookie. - 28 Dec 2002 (Review from Allrecipes US | Canada)