Crisp shortbread

Recipe from: 6/14/1995 12:00:00 AM
Ingredients 4
Servings 8
Time

Ingredients

  • 125
    g
    butter
  • 60
    g
    castor sugar
  • 125
    g
    sifted flour
  • 60
    g
    rice flour
 

Method

 
Cream butter and beat in castor sugar. Add flours gradually, working quickly and lightly. Pat out with a fist to a cake about 2 cm thick and 20 cm in diameter. Pinch edges with pastry pinchers or your fingers. Prick top with a fork and dust with castor sugar. Dust baking sheet with flour. Slide cake onto baking sheet and cover with waxed paper. Bake at 200 ºC for 15 to 20 minutes or until shortbread is a pale biscuit colour.
 

Read more on: bake  |  dairy
 

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