Shortbreadby Jennifer Kirk |
| Preperation time: 1 hour Cooking time: 35 mins Serves: 8 |
| Recipe Ingredients |
| 125g plain flour; 60g ground rice; 125g butter, plus extra for greasing; 60g caster sugar, plus extra for sprinkling. |
| Recipe Method |
| Put the flour and ground rice in a bowl and mix.
Rub in the butter using your fingertips. Stir in the sugar. Lightly
knead the mixture until it forms a smooth dough. Lightly butter a baking tray. Lightly flour the work surface and roll out the dough into a 18cm round. Lift onto the baking tray and crimp the edges with a fork to decorate. Prick all over with the fork and then mark into 8 wedges. Chill until firm. Bake for 35 mins at 160c /gas3 /325F, until a pale golden colour. Mark the wedges again and sprinkle with sugar. Allow to cool on the baking tray for 5 mins, then carefully transfer to a wire rack to cool completely. Cut into wedges to serve. |
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| Spiced
shortbread Chocolate cake Peanut butter shortbread Welsh cakes Sugary Semolina Biscuits |
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