Shortbread
I have used rice flour in this shortbread recipe for a crispier shortbread . You could make the whole batch in one go in a 11inch x 7 inch tin marking the squares and baking for 40 minutes or do as I did. I personally recommend them with light Darjeeling second flush tea .
I earned a compliment for this batch of shortbread.I had baked some so that I could put the pictures on the blog and my childhood friend whom I hadnt met for fifteen years visited me.I had saved the best looking pieces for her , but it was her two year old who devoured the whole lot.Now guys this is not a made up story.I am bad at telling lies just for the simple reason that I have a bad memory...imagine my writing the same for another recipe and you all will think...."she does meet her friends after a very long gap...wonder how many more will she meet up and we get to read about before a recipe".
Ingredients
1. 250 grams butter ( softened but not melted )
2. 2 tablespoons rice flour
3. 6 0 grams icing sugar
4. 300 grams plain flour
Method
1. Sift all the dry ingredients in a large basin.
2. Rub butter into the dry ingredients till it resembles breadcrumbs.
3. Knead lightly till it joins into a smooth and soft ball.
4. Divide the mixture into two parts and press gently into two rounded and greased 8 inch round tins.
5. Cut them into squares or wedges and prick with the fork.
6. Bake in a preheated oven at 180° c for 35 minutes.
7. Let the short bread come to room temperature before lifting them.
They look yummy...are they really that simple to make....let me try.Shik shm
ReplyDeleteyou are right Anjali....they turned out really crispy....I have been making shortbread for ages ...of course they turn out nice but I like this version of using rice flour too.Liz V
ReplyDelete