I hope you are all having a beautiful December.
Today I did a little Christmas baking (Kringle the elf insisted we do it), so shortbread was made!
This is my shortbread recipe, I posted it over on Bella In Bindyland years & years ago, but I thought it was worth sharing here!
It’s a simple recipe but always seems to be a winner. I personally don’t eat a lot of shortbread, so it’s not my favourite – but Trent loves it and every time I take a box to a party or get together they always disappear quickly.
- 175g or 1 1/2 cups of plain (all purpose) flour
- 125g or 3/4 cup of rice flour
- A pinch of salt.
- 200g unsalted butter, softentend
- 4 tablespoons of caster (super fine) sugar
- Extra caster sugar for sprinkling on the biscuits when they are baked
- Preheat your oven to 190 degrees (or 375 degrees F).
- Line baking trays with baking paper.
- In a separate bowl sift the two kinds of flour together, add a pinch of salt to the bowl.
- In your mixing bowl cream the butter and sugar together until light & fluffy.
- Slowly add flour mix to creamed butter & sugar, gently mix until combined.
- Roll out dough into a disc and cover with baking paper or cling wrap. Place in fridge to chill for 1/2 hour.
- Now with a cookie cutter cut out shapes!! (If you don’t want to do this, you can make it in a slice tray and just pre-cut little squares into the dough every 3cm).
I just think stars look pretty!
- Bake for 5 minutes, then reduce oven temperature to 150degrees or 300 degrees F & cook for a further 15-20 minute or until shortbread is a light golden colour.
- Remove from oven and sprinkle caster sugar over top while still warm.
- Cool on rack and then enjoy!
This recipe made about 60 small stars.
I hope you enjoy this recipe and if you make it please let me know.