I hadn’t eaten just a regular shortbread biscuit in such a long time… and now I’m seriously asking myself why not! Children don’t usually suggest making shortbread but I’m glad they did – you can’t go wrong with a good old shortbread biscuit… or two!
Ingredients
200g Butter, room temp
100g Golden Caster Sugar, plus extra for sprinkling
200g Plain Flour
100g Rice Flour
Directions
- Preheat the oven to 180ᵒC. Line a large baking tray with greaseproof paper.
- In a large bowl, pour in both flours and the sugar.
- Cut the butter into small pieces and add into the flour.
- Use your hands to rub the butter into the flour until the mixture comes together as a dough. Make sure no large lumps of butter can be seen and the dough is completely smooth.
- Roll out the shortbread to about 1cm thick on a clean floured work surface.
- Use cutters to cut small circles out of the shortbread and then place onto the lined baking tray.
- Use forks to poke holes in the shortbread and then bake in the oven for 10-15 minutes, or until lightly golden. Sprinkle with sugar and then allow to cool on the tray for 10 minutes.
- Finish off your shortbread by drizzling with chocolate or icing (optional)… yum!
