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.
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