Shortbread

Shortbread

By
From
Leiths How to Cook
Makes
8
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
100g butter, softened
50g caster sugar, plus extra to sprinkle
130g plain flour
30g ground rice

Method

  1. Place a 15 cm flan ring on a baking sheet. Put the butter into a medium to large bowl and beat with a wooden spoon until soft, then add the sugar and beat well until fully incorporated. Sift the flour and ground rice into the mixture and stir to a firm, smooth paste. You may need to use the back of the wooden spoon to ‘mash’ the ingredients together.
  2. Press the mixture into the flan ring and smooth into a neat circle, using the back of a cutlery spoon, then remove the flan ring. Crimp the edges of the shortbread with your fingers to create a decorative edge.
  3. Mark the shortbread into 8 wedges, scoring deeply, prick evenly with a fork well into the dough and chill until firm. Meanwhile, heat the oven to 170°C.
  4. Sprinkle the shortbread evenly with a little sugar and cook on the middle shelf of the oven for 20–25 minutes, or until a pale biscuit colour with no grey patches in the middle. Remove from the oven and run a palette knife under the shortbread to loosen it from the baking sheet. Leave to cool for 5 minutes before transferring to a wire rack to cool completely. It will keep for a few days in an airtight container.

Variations

  • Almond shortbread: Replace 50 g of the flour with 50 g ground almonds. For a crunchier texture, you can also stir 10 g roughly chopped blanched almonds into the mixture.

    Orange shortbread: Add the finely grated zest of ½ orange with the flour.
Tags:
Leiths School of food and wine
cookery course
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