Crisp shortbread

Name: Crisp shortbread
Yield: 8 servings
Cuisine: Bake
Ingredients: 125.00 g butter; 60.00 g castor sugar; 125.00 g flour sifted; 60.00 g rice flour

8 servings

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Dairy

By Food24 November 03 2009

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Ingredients (4)

125.00 g	butter
60.00 g	castor sugar
125.00 g	flour — sifted
60.00 g	rice flour

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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.