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Traditional shortbread recipe
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Year-round buttery shortbread recipe with perfect ratios for butter, sugar, and flour. Crisp, sweet, and melts in your mouth. Cut into pretty petticoat tails wedges. Use unsalted butter, vanilla extract, and a sprinkle of rice flour for a sandy texture. Enjoy for any occasion!
Ingredients:
250g butter, softened
155g caster sugar
300g plain flour
90g rice flour
Instructions:
Preheat your oven to 160°C, grease 2 oven trays, and line them with baking paper. With an electric mixer, whip up a fluffy mixture of butter, 2/3 cup of sugar, and vanilla. Fold in the sifted flours.
Divide the dough into 2 portions and shape each into a disc. Roll out one portion between 2 sheets of baking paper to create a 20cm round. Gently transfer it to the prepared tray and repeat the process with the second portion of dough.
Score each round into 8 wedges using a small knife, being careful not to cut all the way through. Pinch edges to create a scalloped effect, then prick the top with a fork and sprinkle with the remaining sugar.
Bake for 20 minutes or until golden, rotating trays halfway through. Cool on trays before serving.