Old-Fashioned Shortbread
Makes 30-35 pieces
Ingredients
200 grams butter (unsalted is best);
1/2 cup castor sugar ;
2 cups flour ;
1/4 cup rice flour ;
1/4 tsp salt ;
Method
Beat the butter and sugar together until creamy.
Sift the flour, rice flour and salt together and
work into the creamed mixture.
*Press the mixture into a greased and lined 20
cm x 30 cm slice tin.
Mark into squares or bars and prick each piece
three times with a fork.
Bake at 160 degrees Celsius for 50-60 minutes until a
light golden biscuit colour.
Cool in the tin for 30 minutes before turning out and
cutting into pieces, using the lines already marked on
the shortbread. Cool
thoroughly on a cake rack. Store in an airtight container. ~
Food Processing Method
Soften the butter. Put the butter and sugar into a processor
and process until light - about 2 mins.
Add the flour, rice flour and salt. Pulse until well
mixed. Continue from point 3 above.
Cook's Tips
Shortbread improves on keeping. The problem is
to find a secure hiding place!
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