Delicious Shortbread Biscuits
Our family makes this shortbread recipe every year at Christmas time to give to family and friends. Use exact measurements. I used mostly small metal star biscuit cutters, with some large biscuit cutters such as the Christmas tree and Christmas bell. This recipe can be made two weeks ahead. Suitable to freeze. Not suitable to microwave. Store in an airtight container.
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1 cup (220g) caster sugar
4 1/4 cups plain flour
1/2 cup (75g) rice flour
2 tablespoons white sugar; for dusting
2 hours › Cook:
30 min › Ready in:
2 hours 30 min
Preheat the oven to slow (150 degrees C).
Beat the butter and sugar in a large bowl with an electric mixer until smooth.
Stir in the sifted flours; press the mixture together with hands to form a firm dough. Knead gently on a lightly floured surface until smooth. Cover and refrigerate for 30 minutes.
Roll the dough between two sheets of baking paper until 1cm thick. Using a 6cm cutter, cut rounds from dough. Place onto greased oven trays and sprinkle with the white sugar.
Bake in a slow oven for about 30 minutes or until a pale straw colour. Stand the shortbread on the tray for five minutes then transfer to a wire rack to cool.
Reviews and Ratings
Reviews in English
Will definatly try this
29 Nov 2010
I needed to another cup of flour to get the right consistency. I made 50 small shortbread for Christmas from this recipe.
24 Dec 2013
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