Recipe from: 15 July 2014
recipes shortbread baking

Ingredients 4
Servings 17
Minutes 00:15


Serving Change
  • 120
    plain flour
  • 60
    rice flour
  • 60
    caster sugar
  • 120
    butter, diced


Preheat the oven to 150°C.

Note: Try to use rice flour sourced from an Asian supplier rather than from a health shop as the former seems to be finer and gives a better finish.

Sift both flours together.

Combine all the ingredients into a mixing bowl.

Using a dough-hook, start the mixer on a slow setting until the butter begins to break up.

Increase the speed and continue until the mixture has bound together and forms a dough.

Roll the mixture out on a floured surface to a thickness of 10mm.

Using a small cookie-cutter, cut into shapes.

Place on a baking tray lined with baking parchment.

Prick each biscuit 3 times with a fork.

Bake in the centre of the oven for 40 to 50 minutes.

Towards the end of the baking time, check the bottom of the shortbread: if the bottoms have started to go light brown, they are done.

Remove from the oven and immediately sprinkle with icing sugar or caster sugar.

Cool completely on a wire cake rack before storing in an airtight container.

Recipe reprinted with permission of The Muddled Pantry. To see more recipes, click here.


Read more on: recipes  |  baking


Bacon Parmesan potato nests

2016-10-21 11:21 publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.