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Shortbread Recipe
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Ingredients : Makes 8 |
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150 g
115 g
150 g
65 g
1.5 ml
1.5 ml |
Unsalted butter, at room temperature
Caster sugar
Plain flour
Rice flour
Baking powder
Salt |
Method :
- Preheat the oven to 160oC/325oF/Gas
3. Lightly grease a 20cm shallow round cake tin.
- Cream the butter and sugar together
until light and fluffy. Sift over the flours, baking powder and salt,
and mix well.
- Press the mixture neatly into the
prepared tin, smoothing the surface with the back of a spoon.
- Prick all over with a fork, then score
into eight equal wedges.
- Bake until golden, about 40-45
minutes. Leave in the tin until cool enough to handle, then unmould and
recut the wedges while still hot.
- Store in an airtight container.
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