Recipe

Foolproof Shortbread Recipe

	Vivian / All my dishes 1 year, 5 months ago This is what my granddaughter calls a big biscuit, as she loves to help me when ever she visits. So easy to make Prep:30m Cook:30m Servings:6	Vivian
	easyfoolproof

Does this look good? Yeah! / Nope

Fans

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Ingredients

115g (4 oz) salted butter, softened

50g (1 3/4 oz) caster sugar

115g (4 oz) plain flour

pinch of salt

50g (1 3/4 oz) ground rice or rice flour

caster sugar for dredging (optional)

Directions

Pre-heat oven to 180c / gas 4

Grease a baking sheet

Put butter and sugar in a bowl and beat until pale and fluffy

Mix in the flour, salt and ground rice or rice flour, and stir until the mixture has begun to bind together

Knead the mixture lightly to form a smooth, pliable dough (do not over work the dough)

Transfer the dough to a prepared baking sheet and shape it quickly and lightly into a round 1cm (1/2 inch thick, (again do not over work the dough)

Prick all over the surface of the dough with a fork, mark into 6 t0 8 wedges and flute or crimp the edges decoratively

Bake for 30-40 minutes, until the shortbread has cooked to a pale golden colour

Allow the shortbread to cool on the baking sheet for a few minutes then transfer to a wire rack to cool a little.

While still warm, put the shortbread on a hard surface and cut or break into the marked wedges, then leave it on the wire rack to cool down completely

Dredge with caster sugar before serving

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