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Sunday, February 28, 2016

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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