Small Moulded Shortbreads
Traditional small shortbreads pressed into shape using wooden moulds.
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, then fold into the creamed butter and sugar mixture, stirring gently until a smooth dough forms.
2
Divide the Dough
Divide the dough into small pieces weighing approximately 1 oz (30 g) each.
3
Press into Moulds
Roll each piece into a ball, flatten to the size of the mould, dust the surface lightly with rice flour, press into the mould and smooth the bottom.
4
Unmould
Flip the mould upside down to release the shortbread onto a baking tray lined with parchment paper.
5
Bake
Bake using the finger biscuit method at 400°F/204°C until golden, then sprinkle with sugar while still hot.
