A classic shortbread recipe is a must-know in the kitchen, as it’s one of the all-time favourite afternoon tea treats out there. But more often than not, people overestimate the process and are scared off by the difficulty of getting the perfect consistency.
However, this traditional recipe only uses four easy ingredients and under an hour of your time, meaning you can whip it up whenever you’re feeling bored or hungry. And while this recipe doesn’t include icing, don’t be afraid to whip up some smooth butter-icing to drizzle over the top for extra sweetness.
- 300g butter, softened
- 140g golden caster sugar, plus 4 tbsp
- 300g plain flour
- 140g rice flour
- Place butter and 140g sugar in bowl of food processor. Process until smooth. Pour in both flours and a pinch of salt. Process together.
- Use hands to roughly spread mixture into 20 x 30 x 4cm baking tray. Cover with plastic wrap. Smooth over with back of spoon or rolling pin until there are no wrinkles. Place in fridge to chill for at least 30 mins or up to 2 days.
- Heat oven to 180C. Remove plastic wrap. Gently prick shortbread all over with fork. Sprinkle with remaining sugar. Bake for 20-25 mins. Let cool in tin. Cut into 24 thin slices. Serve.