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Prep Time: 8 Minutes Cook Time: 20 Minutes |
Ready In: 28 Minutes Servings: 2 |
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A friend recently told me the best shortbread she's ever tried were the ones I baked for her at Christmas - I was very flattered, so I thought I better share this recipe on zaar! I like to halve this recipe & add 1/2 cup pecan nuts to one half & 1/2 cup of butterscotch chips to the other. Ingredients:
2 cups all-purpose flour |
2 tablespoons rice flour |
1/3 cup icing sugar |
250 g butter, cubed |
Directions:
1. Sift flours& icing sugar together.
2. Rub in butter using fingertips, until mixture resembles breadcrumbs.
3. Press together.
4. Turn out onto a lightly floured surface.
5. Knead gently.
6. Roll out to 1cm thick.
7. Either cut out shapes using cookie cutters or press into one round, decorate edges and cut into 8 equal portions, prick with a fork.
8. Sprinkle with a little sugar if desired.
9. Bake in a moderately slow oven for 15- 20 minutes or until golden.
10. Stand for 5 minutes, then transfer to a wire rack.
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