This shortbread recipe is a compilation of several recipes I have from British cookbooks. I have been to England three times and real shortbread is a favorite. It should use real butter and not be too sweet.
Ingredients
- 0.25 cups white sugar
- 0.5 cups unsalted butter
- 1 cup all-purpose flour
- 0.33 cups white rice flour
Instructions
-
1
Preheat oven to 325 degrees F (165 degrees C).
-
2
Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
-
3
Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
-
4
Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
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5
Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.
Nutrition Facts
Per serving
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