Tuesday, February 14, 2012

Butter Shortbread


160g plain flour
80g rice flour
75g caster sugar
1/2tsp salt
160g butter (chill and cut into small pieces)

granulated sugar

1. Sift flour and rice flour into a mixing bowl.
2. Mix in sugar and salt.
3. Rub butter into flour mixture to form dough.
4. Press dough into a greased 8" loose base pie dish.
5. Smooth surface and rest in fridge for 10mins.
6. Preheat oven at 170C.
7. Prick dough with fork and sprinkle with granulated sugar.
8. Bake in a preheated oven for 35-40mins until lightly brown.
9. Remove shortbread from dish, cut into slices while it is still warm and soft.
10.Cool shortbread on wire rack.


CaThY said...

looks really good! The purpose of the rice flour is to make it crispy?

Happy Flour said...

Hi Cathy,

I suppose so. The texture is between biscuit and scone. It has a very nice buttery taste too.