Bonnie's Shortbread

    1 hour 5 minutes

    If rice flour is not available, cornflour does the trick. Bake shortbread slowly.

    Auckland, New Zealand
    2 people made this

    Serves: 6 

    • 150g chilled butter - cubed
    • 1½ cups flour
    • ¼ cup rice flour
    • ¼ cup caster sugar
    • 1 teaspoon caster sugar

    Preparation:10min  ›  Cook:55min  ›  Ready in:1hour5min 

    1. Preheat oven to 150 degrees C. Using a 20cm springform tin, line base with baking paper. Place butter and dry ingredients into processor bowl. Process until it resembles fine breadcrumbs. Continue processing until crumbs hold together - approx. 5 minutes.
    2. Tip dough into springform tin and press evenly into base. Using a sharp knife mark dough into 12 wedges without cutting through; prick at regular intervals with a fork. Sprinkle over extra sugar.
    3. Remove outside ring before placing on oven tray and bake in pre-heated oven for 50-60 minutes. Check to see if the shortbread is browning too quickly. If so lower temperature a little. A good shortbread should retain a light colour.
    4. While still warm, slide onto a board (remove base and baking paper) and finish cutting into wedges. Transfer to wire rack to cool completely. Store in an airtight container.

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    Reviews in English (1)


    Really easy to make and I used the cornflour rather than the rice flour. These tasted really lovely and probably won't be buying the shop stuff again!  -  06 May 2014  (Review from Allrecipes UK & Ireland)