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.
- 250 gram butter, softened
- 1/3 cup (75g) caster sugar
- 1 tablespoon water
- 2 cup (300g) plain flour
- 1/2 cup (100g) rice flour
- 2 tablespoon white sugar
- 1Preheat oven to 160°C (140°C fan-forced). Grease two oven trays.
- 2Beat 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.
- 3Divide 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.
- 4Bake shortbread about 40 minutes. Stand on trays for 5 minutes. Using sharp knife, cut into wedges along marked lines. Cool on trays.
The Latest from Australian Women's Weekly Food
- Classic lamingtonsJan 25, 2020
- Lamington popsJan 25, 2020
- Beet and black bean burgerJan 23, 2020
- Sticky wing with sesame saltJan 23, 2020
- Salmon and potato salad with mustardy dressingJan 23, 2020
- How to bake basic damper while campingJan 23, 2020
- Korean-style barbecued chicken riceJan 23, 2020
- "Eat your greens" chicken saladJan 23, 2020
- Sticky pork with sweet and sour saladJan 23, 2020
- Broccoli and paneer saag curryJan 23, 2020
- Roast pumpkin dip with spiced chickpeasJan 23, 2020
- Szechuan-style chilli eggplantJan 23, 2020
- Paper cup popsiclesJan 23, 2020
- Green minestrone with pestoJan 23, 2020