This is a compilation of several Shortbread recipes I have from British cookbooks. I have been to England three times and REAL shortbread is a favorite. It should use real butter and not be TOO sweet.
Original recipe makes 1 dozen
Ingredients
1/4 cup white sugar
1/2 cup unsalted butter
1 cup all-purpose flour
1/3 cup white rice flour
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
- Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
- Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
- Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.
Nutrition
Calories: 276 kcal
Carbohydrates: 31.3 g
Cholesterol: 41 mg
Fat: 15.7 g
Fiber: 0.8 g
Protein: 2.8 g
Sodium: 2 mg