Tuesday, 3 July 2007

Shortbread Recipe

Swooze asked for the recipe for shortbread. Very easy to make, as long as I remember to soften the butter. Don't ask me how I know this.
250g butter
1/3 cup castor sugar
2 cups plain flour
1/2 cup rice flour or ground rice
Have butter at room temperature. Beat butter and sugar in an electric mixer until combined. Adding large spoonfuls of sifted flours (I don't sift) to the butter mixture, beating between additions. The recipe says to press it all together and then knead on a lightly floured surface until smooth. I do all the mixing and kneading with the electric mixer. Use a dough mixer or the 'k' mixer on your Kenwood mixer.
Divide into two portions. Make into a ball and place on the tray, already lined with Glad Bake, and push out to an 18cm circle. I just push it out until it is the thickness that I want. Pinch a decorative edge, mark wedges and then prick with a fork. Bake in a slow oven 150C/300F for about 30 minutes. Cool, on a rack, for 10 minutes and then cut when cool.
I always double the recipe as there are some very tall, voracious mice here who can open biscuit jars.

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