Large Shortbread
Large butter shortbread baked as a single slab, with crimped decorative edges, sprinkled with sugar fresh out of the oven.
Ingredients
Butter
4 oz (120 g)
Fine granulated sugar
2 1/4 oz (70 g)
Soft flour
5 1/2 oz (165 g)
Rice flour
1/2 oz (15 g)
Instructions
1
Make the Dough
Cream the butter and sugar until light and fluffy. Sift the rice flour and soft flour together, fold into the creamed butter-sugar mixture, and mix gently to form a smooth dough.
2
Shape the Dough
Roll into balls, then roll out to 9 inches or two 6-inch rounds. Prick all over with a fork, then crimp the edges with your fingers or tongs.
3
Bake
Bake at 380°F (193°C) until golden brown.
4
Decorate
Sprinkle with fine granulated sugar while still warm after baking.
