Name: Vintage Edition: Wholemeal shortbread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
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

Vintage Edition: Wholemeal shortbread

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

Makes 45

Prep

20M

Cook

25M

Total

45M

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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