The best shortbread recipe
Making perfect shortbread can be a tricky task. Some are too crumbly, some are too hard, some are too sweet and some aren’t sweet enough.
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This recipe is simple, easy to follow and you are guaranteed to take some beautiful shortbread out of the oven.
- 250g full-fat butter (softened)
- 2/3 cups of pure icing sugar
- 2 cups plain flour
- 1 cup rice flour
- 1 teaspoon caster sugar, for sprinkling
- Process all ingredients, except caster sugar in a food processor until the mixture becomes like fine breadcrumbs
- Press mixture together until it forms a dough. Divide the dough in two.
- Roll out dough between 2 sheets of baking paper until 5mm thick.
- Using a shaped cutter, cut shapes from the dough. Transfer to baking trays lined with baking paper and sprinkle with caster sugar if desired.
- Bake at 160oC for 30 minutes or until dry and firm but still pale.
- Transfer to a wire rack to cool and dust lightly with icing sugar.
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