Recipe

Vintage Edition: Wholemeal shortbread

Switch up this classic with nutty wholemeal flour for a hearty afternoon tea.

  • 20 mins preparation
  • 25 mins cooking
  • Makes 45
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Ingredients

Wholemeal shortbread
  • 250 gram butter
  • 1/2 cup (110 g) caster sugar
  • 1 1/4 cup (200 g) wholemeal plain flour
  • 1 1/4 cup (185 g) white plain flour
  • 1/2 cup (75 g) rice flour
  • 2 tablespoon water

Method

Wholemeal shortbread
  • 1
    Beat butter and sugar in a medium bowl with an electric mixer until smooth; add sifted flours and water and beat until combined.
  • 2
    Knead dough between sheets of baking paper until 1 cm thick. Cut into 4 cm rounds and place about 2 cm apart on greased oven trays; mark in half.
  • 3
    Bake in a moderately slow oven for about 25 minutes or until lightly browned. Cool on trays.

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