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Traditional shortbread recipes
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Traditional shortbread recipe with rice flour for a crisp, buttery treat shaped as petticoat tails, perfect for any occasion.
Ingredients:
  • Melted butter, to grease
  • 250g organic butter, unsalted, at room temperature
  • 100g (1/2 cup) caster sugar
  • 300g (2 cups) plain flour, sifted
  • 90g (1/2 cup) rice flour, sifted
Instructions:
  • Preheat the oven to 150°C. Grease 2 baking trays with melted butter. In a bowl, use an electric beater to cream the butter and sugar until pale and creamy.
  • Slowly incorporate the mixed flour into the batter on low speed until almost mixed. Use your hands to form the dough in the bowl. Transfer to a lightly floured surface and gently knead until smooth.
  • Take the dough and split it into 2 equal portions. Shape one portion with your hands into an 18cm-diameter disc. Place it on one of the trays. Use a flat-bladed knife to even out the surface and create a decorative fluted edge by pinching the edges. Score the disc into 8 wedges using a small sharp knife and prick the dough all over with a fork. Repeat the process with the remaining dough to make a second disc.
  • Bake shortbread in the oven for 40 minutes or until light golden, swapping trays halfway through. Allow to cool on trays for 10 minutes, then transfer to a wire rack to cool completely. Cut into wedges before serving.

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