Butter Shortbread

Shortbread recipe from Best Ever Baking by Carole Clements.

150g unsalted butter at room temperature
100g caster sugar
180g plain flour
55g rice flour
1/4 teaspoon baking powder
1/8 teaspoon salt

  1. Preheat the oven to 325°F/170°C. Grease a shallow 8in (20cm) cake tin, preferably with a removable bottom.
  2. With an electric mixer, cream the butter and sugar together until light and fluffy. Sift over the flours, baking powder and salt and mix well.
  3. Press the dough neatly into the prepared tin, smoothing the surface with the back of a spoon.
  4. Prick all over with a fork and score into wedges. (I did little squares.)
  5. Bake until golden, 40-45 minutes. leave in the tin until cool enough to handle, then turn out and recut wedges while still hot. Store in an air tight container.

 

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Harleigh Reid
Harleigh Reid

I write about food and eat a lot.

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