Shortbread
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Description
This is a compilation of several Shortbread 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
- ¼ cup white sugar
- ½ cup unsalted butter
- 1 cup all-purpose flour
- ⅓ cup white rice flour
Directions
- 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)
- 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
serving: 1 dozen
calories: 275.8 kcal
carbohydrates: 31.3 g
protein: 2.8 g
saturated fat: 9.8 g
cholesterol: 40.7 mg
sodium: 2.5 mg
fiber: 0.8 g
sugar: 8.4 g
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