Butter Shortbread
A classic shortbread originating from Scotland, with a crisp, buttery texture. Simple to make and can also be used as a cheesecake base.
Ingredients
all-purpose flour
200 g
rice flour
2 tbsp
unsalted butter
175 g
caster sugar
100 g
vanilla extract
2 tsp
sugar (for surface decoration)
2 tsp
Instructions
1
Preparation
Preheat the oven to 150°C. Take an 18cm x 28cm baking pan and line it with parchment paper.
2
Mix Dry Ingredients
Sift the flour into a large bowl and add the rice flour.
3
Make the Dough
Cream the butter and caster sugar until smooth. Add the vanilla extract and gradually mix in the sugar. Combine with the dry mixture and knead into a dough.
4
Shape in the Pan
Transfer the dough into the baking pan and press it flat and even.
5
Bake
Bake for 45–50 minutes. The shortbread may look done before it actually is, so be sure to bake the full 45 minutes.
6
Decorate and Cut
Remove from the oven. Sprinkle with sugar and cut into strips (finger shapes). Cool for 20 minutes before removing from the pan.
