Shortbread Biscuits

Ingredients:

~ Shortbread Biscuits ~ I do not own this photo

~ Shortbread Biscuits ~
I do not own this photo

  • 300g butter, softened
  • 140g golden caster sugar
  • 300g plain flour
  • 140g rice flour
  1. Place the butter and 140g sugar in a food processor and whizz until smooth. Tip in both the flours and a pinch of salt, then whizz until mixture comes together.
  2. Using your hands, roughly spread the mixture out in a 20 x 30   x 4cm baking tray. Cover with cling film and smooth over until there are no wrinkles. Place in the fridge, uncooked, for at least 30 mins and up to 2 days.
  3. Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork. Sprinkle with the remaining sugar, then bake for 20-25 mins. Leave to cool in the tin, then cut into thin slices. Shortbread will keep in an airtight container for up to 1 week.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s