Shortbreadby Jennifer Kirk
|Preperation time: 1 hour
Cooking time: 35 mins
|125g plain flour;
60g ground rice;
125g butter, plus extra for greasing;
60g caster sugar, plus extra for sprinkling.
|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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