Real British Shortbread
Real British shortbread should be made with butter and not be too sweet. This is my compilation of several recipes.
Ingredients
Serves: 6
- 1/4 cup white sugar
- 125g unsalted butter
- 1 cup (125g) plain flour
- 1/3 cup white rice flour
Directions
Preparation:20min ›
Cook:45min ›
Ready in:1hour5min
- Preheat oven to 170 degrees C.
- Line a baking tray with baking paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
- Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
- Roll the dough into an 20cm round (or for exact round, mould it in an 20cm cake tin). Place on baking tray. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled.)
- Bake 45 minutes or until pale golden in colour. Sprinkle a little caster sugar over top and cool on baking tray. Cut into wedges. Keeps for weeks in airtight tin.
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Reviews and Ratings
Global Ratings:
(13)
Reviews in English (13)
This recipe has an excellent texture and can be used for rolling and cutting with cookie cutters which is how I make it. - 10 Dec 2000 (Review from Allrecipes USA and Canada)
I found this delicious. Learned after the 1st time I made it to cut in cold butter rather than softened. I also had brown rice flour instead of white rice flour. I didn't put any sugar on top after baking. I worked it with my hands to conform to a circle of 8 inches on parchment paper and cut the time in oven to 30 min. My English guests liked it very much. - 11 Apr 2010 (Review from Allrecipes USA and Canada)
Excellent texture - not too sweet - great cookie. - 28 Dec 2002 (Review from Allrecipes USA and Canada)