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Shortbread

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Serves: Makes 2 x 20cm rounds

Ingredients:

  • 250g Western Star Butter, softened
  • 2/3 cup pure icing sugar
  • 2 cups plain flour
  • 1 cup rice flour
  • 1 teaspoon caster sugar, for sprinkling

Method:

Process all ingredients, except caster sugar together in a food processor until mixture resembles fine breadcrumbs.

Press mixture together until it forms a dough. Divide dough in two.

On a lightly floured and paper lined surface, roll out or press each portion to a 1cm thick round. Carefully transfer to a baking paper lined tray. Decoratively pinch the edges, and score the dough into 8 wedges, then decoratively prick each wedge with a fork a couple of times. Sprinkle with caster sugar.

Bake at 160°C for 35 minutes, until dry and firm but still pale.

Cool completely on a wire rack.

Hints:

This shortbread mixture is quite dry and will rely on the heat from your hands to soften and form a dough.

Shortbread dough can be rolled to a 5mm thickness and cut into shapes with decorative biscuit cutters.

Decrease cooking time to 15 minutes for smaller shapes.

Shortbread should never be golden brown, but very pale and creamy in colour.

Shortbread will keep in an airtight container for up to 1 month.

Photo: Shortbread