Shortbread Recipe
Ingredients
| Flour | 225 Gram, sifted | |
| Sifted rice flour - 120 gms | ||
| Salt | 1 Pinch | |
| Butter | 225 Gram | |
| Fine castor sugar - 120 gms | ||
| Decoration | ||
| Castor sugar for dredging | ||
| Candied orange peel - 3-4 strips, finely sliced | ||
| or | ||
| Almonds - 4-5, blanched, peeled and split | ||
Directions
GETTING READY
1. Preheat the oven
2. Prepare the flan rings
MAKING
3. Sift flour with the rice flour with salt and pour into a bowl
4. Place butter and sugar on a board or marble slab and combine with your hands to make a workable mixture. Add the flour to the butter and sugar mixture to make soft dough. Divide this into 2 portions
5. Press the dough into the prepared flan rings with your hands to make a 3/4" thick, smooth round crust in the flan ring
6. Pinch edges of the crust with your finger and thumbs and prick all over with a fork.
7. Sprinkle the crust with castor sugar and sprinkle the crust with the leftover orange peel or almonds. Mark the prepared crust into 8 equal wedges.
8. Bake in the centre of preheated oven for 10 minutes. Reduce heat to 190°C (375°F), cover with butter paper and bake for a further 10 minutes till golden brown in color.
9. Remove from the oven and place on a wire rack to cool. Remove shortbread from tins and place on wire rack to cool completely.
SERVING
10. Cut into wedges and serve for tea
1. Preheat the oven
2. Prepare the flan rings
MAKING
3. Sift flour with the rice flour with salt and pour into a bowl
4. Place butter and sugar on a board or marble slab and combine with your hands to make a workable mixture. Add the flour to the butter and sugar mixture to make soft dough. Divide this into 2 portions
5. Press the dough into the prepared flan rings with your hands to make a 3/4" thick, smooth round crust in the flan ring
6. Pinch edges of the crust with your finger and thumbs and prick all over with a fork.
7. Sprinkle the crust with castor sugar and sprinkle the crust with the leftover orange peel or almonds. Mark the prepared crust into 8 equal wedges.
8. Bake in the centre of preheated oven for 10 minutes. Reduce heat to 190°C (375°F), cover with butter paper and bake for a further 10 minutes till golden brown in color.
9. Remove from the oven and place on a wire rack to cool. Remove shortbread from tins and place on wire rack to cool completely.
SERVING
10. Cut into wedges and serve for tea
Chef
