Shortbread
(makes 40 biscuits)
Ingredients:
110g butter, cut into cubes
110g flour
55g ground rice/semolina/polenta
55g sugar
2 tsp vanilla
Method:
Pre-heat the oven to 200C fan.
Process the ingredients in a blender until the mixture holds. If you don’t have a blender, rub the butter into the flour to resemble fine breadcrumbs and then add the remaining ingredients and work together.
Between 2 sheets of greaseproof paper, using a rolling pin, roll out the shortbread thinly and cut into biscuit rounds and chill. Or make into a log shape and slice thinly once chilled.
Put the shortbread onto a lined baking tray.
Bake in the pre-heated oven for 7-8 minutes, until golden brown.
OR
Put the mixture into a round tin, 2cm deep, press down and fork the edges with the prongs of a fork and prick the centre.
Sprinkle with sugar and bake at 130C for 1-1 ½ hours or until just beginning to colour.
Cut into slices while still warm.
Hi, I would live to follow this recipe, but I am not sure I understand. It says process the ingredients – which ones do you mean? I am guessing not all of them as the next step says add the remaining ingredients. Could you clarify?
Thanks
Hi David, Sorry for the late reply. I have amended the recipe so it makes more sense. It was add the remaining ingredients if you aren’t using the processor option. Hope that helps.
Ax