Posted by: mariawl | 2011/02/02

Shortbread

This recipe by Lorraine Pascale is how exactly how I think shortbread should be – buttery and crumbly. The addition of ground rice intrigued me and I wasn’t disappointed.

Makes 8 triangular pieces.

Ingredients:

  • 130g (4½oz) Butter, softened
  • 60g (2½oz) Caster Sugar, plus extra for sprinkling
  • 130g (4½oz) Plain Flour
  • 60g (2½oz) Ground Rice
  • pinch Salt

Method:

  1. Cream the butter and sugar together in a large bowl until pale and fluffy. Add the flour, ground rice and salt, and stir well until the mixture is smooth and uniform.
  2. Bring the mixture together and press into a 20cm (8in) loose-bottomed cake tin, smoothing it with the back of a spoon. Crimp the edges by pressing with the tips of two fingers, then score into eight pieces with a knife and prick each triangle three times with a fork. Or, alternatively, for square pieces, press into a square or rectangular tin and prick all over with a fork.
  3. Put in the fridge for 30 minutes to firm up. Preheat the oven to 170°C.
  4. Remove the shortbread from the fridge and bake in the oven for 30–35 minutes, or until pale golden-brown.
  5. Remove the shortbread from the oven and sprinkle over some caster sugar. Leave to cool in the tin for a few minutes before removing it from the tin and cooling on a wire rack.

Storage: These can be stored in an airtight container for around 4 days. Or, wrapped well, they may be frozen for up to 2 months.

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