Traditional shortbread

prep: 15m  cook dinner: 20m  makes: 2

Recipe could include gluten, milk and wheat.

Buttery, flippantly golden and impossibly moreish, this conventional shortbread will delight family members at vacation season.


  • 250g butter, softened
  • 3/4 cup (155g) caster sugar
  • 1 tsp vanilla extract
  • 2 cups (300g) plain flour, sifted
  • 1/2 cup (90g) rice flour, sifted
  • Choose all substances


Step 1
Preheat oven to 160°C. Grease 2 oven trays. Line with baking paper. Utilizing an electrical mixer, beat butter
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, 2/3 cup sugar and vanilla till gentle and fluffy. Stir in sifted flours.

Step 2
Divide dough into 2 parts. Form into 2 discs. Roll 1 portion between 2 sheets of baking paper to type a 20cm spherical. Rigorously switch to ready tray. Repeat with remaining dough.

Step 3
Utilizing a small knife, rating every spherical into 8 wedges, being cautious to not lower all over. Pinch edges of rounds to type a scalloped impact. Prick high of rounds with a fork. Sprinkle with remaining sugar.

Step 4
Bake for 20 minutes or till golden, swapping the trays midway by cooking. Cool on the trays after which serve.

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