Selasa, 27 Februari 2018

Shortbread recipe


    300g butter

    , softened
    140g golden caster sugar, plus 4 tbsp
    300g plain flour
    140g rice flour


    Place the butter and 140g sugar in a meals processor and whizz until clean.

    Tip in both the flours and a pinch of salt, then whizz until combination comes collectively.

    Using your hands, more or less spread the aggregate out in a 20 x 30 x 4cm baking tray. Cover with hold movie and easy over till there are no wrinkles. Place inside the fridge, raw, for as a minimum 30 minutes and up to two days.

    Heat oven to 180C/160C fan/gas four. Remove hang film, then lightly mark the shortbread throughout with a fork.

    Sprinkle with the last sugar, then bake for 20-25 mins.

    Leave to cool inside the tin, then cut into 24 thin slices. Shortbread will maintain in an hermetic container for up to 1 week.
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