Ingredients:
250 gm. Butter
75 gm. castor sugar
1 tbsp. water
320 gm. Plain flour
100 gm. Rice flour
2 Tbsp. sugar - for sprinkling
Method:
(1) Beat butter and sugar till light and fluffy, stir in water and sifted flours. Knead on floured surface until smooth. Chill in the fridge for 30 mins.
(2) Divide dough into 2 portions. Shape ach portion into an 8" round or press into wooden shortbread mould. Mark each round into 12 wedges, prick with a fork. Pinch edges of rounds with fingers, sprinkle with white sugar.
(3) Bake at 160C for about 30 - 40 mins. till golden brown. Remove from oven. Using sharp knice, cut into wedges along marked lines. Cool on trays.
Shortbread can be stored in an airtight container for up to 1 week.
5 comments:
Lucy, your Traditional Shortbread looks delicious. Can share recipe? Thanks & regards.
Hi, do you take order for ocasion?
Hi nicole,
I do take orders if I'm free and able to do it.
rgds
Dear Aunty Yochana
I do not have a wooden mould, can I simply shape it and bake it instead?
Best regards
Sarah
Hi sarah,
no wooden mould, never mind.
Here's a trick:
Use a tart mould with loose bottom. Press the dough into the tart mould. use a knife to mark the lines before baking and after baking, lift it out of the mould with the bottom plate intact and cut into wedges. This way, you'll find it a breeze to take out the cookie.
another way is to just make into a round 8" circle and bake.
rgds
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