Shortbread Recipe at MyDish

Shortbread

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Method

  • 1. Heat oven to 160 C / 325 K or Gas 3.

  • 2. Mix the butter and sugar together until light and fluffy.

  • 3. Stir in the plain flour and the rice flour and kneed the dough gently until the mixture is smooth.

  • 4. Press the dough evenly into a 15cm or 6" diameter flan ring. If you haven’t got a flan ring, simply roll the dough into a 15 cm / 6" round shape, place a plate over it and cut round the edge.

  • 5. Use a fork to score the edge of the dough and also prick the surface with the fork as well to make a pretty pattern.

  • 6. You should also now score the surface in 6 or 8 pieces (quite deeply, as it will help you to break up the shortbread into even pieces when cooked).

  • 7. Bake in the tin (or if you have cut out the 6" shape transfer to a baking sheet) and bake for 40 mins or until the shortbread is lightly firm to the touch.

  • 8. Now, leave to cool for a while and then transfer to a wire rack to allow it to cool completely - be careful the shortbread does not break up now as it will be very brittle.

  • 9. Once cool, sprinkle lightly with a little caster sugar. Then break up the shortbread along the scored lines.

  • 10. If storing it place in an airtight container.

    • Comments Add your comment

    • I tried making this during the week and it turned out perfect. In fact I am going to make double the load tonight, for my youngest kids birthday party, and I will experiment by putting in some chocolate chips.

      by Kenny on Fri Mar 18 2011   reply to this comment

    Ingredients

    • 4 oz Butter (Unsalted)
    • 2 oz Caster Sugar
    • 4 oz Plain Flour
    • 2 oz Rice Flour

    By Views 2844  Added Tue Oct 21 2008


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