Shortbread biscuits have always been a favourite of mine since my childhood. Back then I loved the sugar topped shortbread biscuits that came in a tin at Christmas time. Since discovering this recipe I can enjoy them whenever I like. I hope you enjoy them too.
225g Plain flour - sifted
115g Rice Flour - sifted
115g Castor Sugar - sifted
1 pinch of Salt
225g of Butter at room temperature
Preheat your oven to 150 degrees Celsius.
Combined all the dry ingredients together in a bowl.
Rub in the butter with your fingers until well combined. It should come together as a slightly crumbly dough.
Transfer the dough onto a floured surface and knead it slightly until it comes together.
Roll the dough out with a rolling pin ( or similar ) and cut into biscuits with either a knife or biscuit cutter.
Place on a greased oven tray and bake for 20 - 30 minutes until light brown.
Cool on the oven tray then transfer to a cooling rack.
Store in a an air tight container.
Thank you so much for posting this, Wendy. My son's absolute favorite!!
ReplyDeletei used to love shortbread bikkies but dread all that sugar now, could i use something else instead of the castor sugar?
ReplyDeletethey look great too
thanx for sharing
Thanks Wendy. Am looking forward to trying these.
ReplyDeleteSuch a simple recipe but so yummy. Must make again soon
ReplyDeleteShortbread is a firm favourite here. My son declares that starts his Christmas.
ReplyDeleteOoooh I must try this recipe Wendy, they look delicious! Thank you for posting the recipe.
ReplyDeletexTania
Thank you for your recipe! I have converted it to US measures and will get rice flour on my next grocery trip. I guess I will try making castor sugar too. It will be a learning experience! I bet they will be delicious.
ReplyDeleteI make round shortbread biscuits, but form the dough into a roll, put it in the freezer for 5-10 mins until it's nice and firm, then cut slices off to make round biscuits. It's so much easier than cutting out individual biscuits.
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