shortbread
Ingredients
- Servings: 1
- 1/4 cup white sugar
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/3 cup white rice flour
Recipe
- preheat oven to 325 degrees f (165 degrees c).
- line a baking sheet with greaseproof (parchment) paper. 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 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)
- 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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