Requires
- 250 g plain flour
- 100 g rice or corn flour
- 100 g caster or icing sugar
- 225 g salted butter (room temp / softened)
- Pinch of salt
Instructions
- Preheat oven 140 °C (fan). Line a 23 cm square tin with baking paper, leaving wings hanging over the edge so they can be used as handles later.
- Mix together dry ingredients:
- Add butter and mix together (might need to be by hand) until smooth. Might take a while, but don't overwork it!
- Press into the tray by hand. Prick all over with a fork (should go all the way through the dough). Gently mark out where you'll cut the pieces later.
- Bake 35-40 min, till golden at the edges.
- After removing from the oven, sprinkle with caster sugar.
- Leave the shortbread in the tray till slightly firmer, but cut into pieces before it's fully cold!
Notes
- Do not fully melt the butter.
- Thinner biscuits will take MUCH less time to bake (like 20 min)
- Instead of preheating oven at the very beginning, put the tray into the fridge while making the dough and, if you have time / space, put the dough in the fridge for at least a half hour or so. Transfer from fridge directly to the preheated oven.
Variants
- Apparently riceflour makes it slightly crunchy, cornflour makes it soft and silky.
- Dip half of each baton into melted chocolate or nutella it's good