Shortbread
Shortbread, a christmas recipes recipe with simple ingredients and a clear method. Home cooking from the Soumac recipe library.
Ingredients
- 250g butter, softened
- 1 teaspoon vanilla essence
- 1/2 cup caster sugar
- 2 cups plain flour, sifted
- 1/3 cup rice flour, sifted
Method
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Preheat oven to 150°C. Grease two 4cm-deep, 20cm round cake pans. Line bases with baking paper. Using an electric mixer, beat butter, vanilla and 1/3 cup sugar in a small bowl until light and fluffy. Remove mixture to a large bowl. Stir in flours.
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Turn mixture onto a floured surface. Knead until dough comes together. Divide dough in half. Roll 1 half of dough between 2 sheets of baking paper to form a 20cm round. Place round into prepared pan. Using the back of a spoon, level top. Using a small knife, score the surface into 8 portions (do not cut all the way through dough). Using a fork, press the edge of the dough to form a decorative pattern. Brush with a little water. Sprinkle with half of the remaining sugar. Repeat with remaining dough and sugar.
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Bake for 35 to 40 minutes or until just firm but not browned. Remove from oven. Using a small knife, re-cut portions, being careful not to cut the whole way through. Cool shortbread in pans. Serve.
Notes & tips
- Make shortbread in a 20cm x 30cm (base) slice pan. Score shortbread into fingers before baking.
- Store shortbread in an airtight container in a cool, dark place for up to 5 days.
- Variation: To make spiced shortbread, add 2 teaspoons mixed spice with the flours at the end of step 1 of shortbread recipe.
- Nutrition information is per piece.
More Christmas Recipes recipes
- Applesauce Bread I
- Buche de Noel
- Christmas stollen
- Easy Arugula Salad
- Gingerbread biscuits
- Gingerbread house