This is the fastest, easiest, best tasting shortbread of all that I have ever
tried! I make about 4 kilos of it every Christmas to give an individual box to each
of my family members.
- 250g butter softened
- 110g caster sugar
- 200g plain flour, sifted
- 100g rice flour, sifted
Caster sugar, to dredge after cooking
- Place the butter and sugar in a food processor and cream until pale.
- Once well mixed, add the flours and blend briefly, just until thoroughly combined.
Tip into a buttered Swiss-roll tin (23 x 33cm/9 x 13-inches) and, using floured
hands, press down so it is level all over. Prick all over (do this carefully, so
that you do not disturb the level surface) then bake at 150 degrees C for 40-50
minutes. What you are looking for is a uniform pale golden colour all over. Do not
allow it to become too dark.
- Remove from oven and cut into squares or fingers in the tin, sprinkle the top
with caster sugar. Leave for 5 minutes or so then carefully turn out onto a wire
rack, and allow it to cool.
- Store in air tight container.
Shared with recipegoldmine.com by Rosie L., Sydney, Australia, 2-1-07 Recipe