The addition of rice flour in this recipe may cause the purists a sharp intake of breath, but we love the texture it gives this most delightful biscuit.
Shortbread is a traditional Scottish biscuit usually made from sugar, butter, and plain flour. Other ingredients like ground rice or cornflour are sometimes added to alter the texture.
Shortbread is one of those treats that often comes out at Christmas for edible gifts and festive treats but is so good you’ll keep making it all year.
If you love shortbread as much as us, we’ve got plenty of shortbread recipes to choose from, including macadamia shortbread, chocolate pistachio shortbread or the extra indulgent millionaire’s shortbread to name a few.
Preheat oven to 160°C (140°C fan-forced). Grease two oven trays.
Beat butter and caster sugar in medium bowl with electric mixer until light and fluffy. In two batches, stir in water and sifted flours. Turn onto a lightly-floured surface and knead until smooth.
Divide dough in two portions. Shape each portion, on separate trays, into 20cm rounds. Mark each round into 12 wedges; prick with fork. Pinch edges of rounds with fingers and sprinkle with white sugar.
Bake shortbread about 40 minutes. Stand on trays for 5 minutes. Using sharp knife, cut into wedges along marked lines. Cool on trays.