Rice Flour Shortbread

    Rice Flour Shortbread


    22 people made this

    This recipe uses rice flour as well as plain flour which gives it a silky texture. Cut into shapes with cookie cutters.

    Serves: 24 

    • 250g unsalted butter
    • 1/2 cup (60g) icing sugar
    • 1/3 cup (60g) white rice flour
    • 2 cups (250g) plain flour

    Preparation:20min  ›  Cook:5min  ›  Extra time:1hour chilling  ›  Ready in:1hour25min 

    1. Sift dry ingredients over unsalted, softened butter. Cut in butter until completely incorporated.
    2. Knead dough on floured surface until soft, about 2 minutes. Roll dough into 2 cylinders and cover with cling wrap. Chill one hour.
    3. Preheat oven to 180 degrees C.
    4. Knead dough to soften a bit then roll 5mm thick and cut with a cookie cutter. Bake for 5 minutes on ungreased baking tray.

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