Oma Brigitte's Shortbread
Serves 8
Desserts
Vegetarian
Crowd Pleasers
Thank you Brigitte for sharing this treasured family recipe. It really is sensational shortbread!
Prep time - 15 minutes
Cooking time - 35 minutes
Ingredients
- 250g good quality, unsalted butter, brought to room temperature
- ⅔ cup caster sugar
- 1⅔ cups plain flour
- ½ cup rice flour
Kitchen equipment
- baking paper
- loose base flan tin, (image below) *
Cooking Steps
1
Preheat oven to 160°c (320°f).
Next, line 9½ inch (24cm) flan tin with baking paper.
2
Place butter and sugar in medium sized mixing bowl and use an electric beater to mix butter and sugar until thoroughly combined.
3
Add both sifted flours to the butter mix and use a knife to gently mix until a soft dough forms, (don't overmix).
4
Place dough in lined flan tin and spread evenly, making sure the dough is spread to the edge of tin.
Note: Don't press the dough down to hard.
5
Place the tin in the fridge for at least 30 minutes, preferably 60 minutes.
6
Once the dough is cold, remove from the fridge and place in the preheated oven for 20 minutes.
After 20 minutes, rotate the tin halfway and continue baking for another 10 to 15 minutes, until shortbread becomes very lightly golden in colour, keep an eye on it, (if overbaked the shortbread will not melt in your mouth as good shortbread should).
7
When lightly golden (see picture), remove shortbread from the oven and while still in the tin, cut shortbread into rows from edge to edge longways and then into 4cm pieces across and pierce each piece see picture below).
This shortbread will melt in your mouth ... great with a nice hot tea or coffee, thank you Brigitte!
* A 'loose base' flan tin has a base that lifts out (see image below).