What makes shortbread so compact and crumbly? The high fat content. Have no illusions about the health benefits (or lack thereof) of this biscuit; butter is the second biggest ingredient.
But at the same time, don’t let that put you off. All shortbread is fattening, and the method described here is very easy. Just make sure you cook it long and slow at a low temperature so that the top doesn’t brown, and within the hour you’ll have better, richer shortbread than any you’d buy in the shops.
Ingredients
200g (7oz) plain flour
30g (1oz) rice flour or ground rice
60g (2oz) sugar
140g (5oz) of butter
a pinch of saltMethod
Mix together the dry ingredients and then rub in the butter until it forms fine breadcrumbs. If using a mixer, you can instead throw it all in together and whiz it around for a while until the breadcrumbs form.Knead the crumbs until it forms a smooth ball and then turn out onto a worksurface covered with sugar so that it doesn’t stick. Shape into a square or circle, depending on preference, and then roll out until about a centimetre deep.
Place on a greased baking tray, mark into portions and prick with a fork to ensure it cooks through evenly. Bake at 140 celcius for 50 – 60 minute until lightly golden.
Remove from the oven, cut into pieces along the score marks, scatter with a generous helping of sugar and leave on the tray until completely cooled.
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{ 2 comments… read them below or add one }
you dont need to ad the rice
Mine always brown too soon so I will try turning the oven right down. Thanks for the tip.