728x90 AdSpace

  • Latest News

    Tuesday, December 29, 2015

    Traditional shortbread Recipe

      Traditional shortbread Recipe


        Melted butter, to grease
        250g butter, at room temperature
        100g (1/2 cup) caster sugar
        300g (2 cups) plain flour, sifted
        90g (1/2 cup) rice flour, sifted

    Traditional shortbread Recipe

        Step 1

        Preheat oven to 150°C. Brush 2 baking trays with melted butter to grease. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
        Step 2

        Gradually add the combined flour, beating on low speed until almost combined. Use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead gently until smooth.
        Step 3

        Divide the dough into 2 equal portions. Use your hands to shape 1 portion of dough into an 18cm-diameter disc. Transfer to 1 of the prepared trays. Use a flat-bladed knife to smooth the surface. Pinch the edges to create a fluted edge. Use a small sharp knife to score the disc into 8 wedges and use a fork to prick the dough all over. Repeat with the remaining dough to make a second disc.
        Step 4

        Bake the shortbread in oven, swapping the trays halfway through cooking, for 40 minutes or until light golden. Set aside on the trays for 10 minutes to cool before transferring to a wire rack to cool completely. Cut into wedges to serve.

    Traditional shortbread RecipeAs we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior design, furniture decoration ideas, best food recipes, and effective beauty care recipes. Please Check our Disclaimer and Privacy Page. 

    This topic brought to you from taste.com
    • Blogger Comments
    • Facebook Comments


    Post a Comment

    Item Reviewed: Traditional shortbread Recipe Rating: 5 Reviewed By: Mrs. Chef
    Scroll to Top