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.
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.
