Shortbread

The story of shortbread begins with the medieval “biscuit bread”. Any leftover dough from bread making was dried out in a low oven until it hardened into a type of rusk: the word “biscuit” means “twice cooked”. Gradually the yeast in the bread was replaced by butter, and biscuit bread developed into shortbread.

Ingredients

Butter unsalted 125gm

Sugar 55gm

Salt 2gm

Vanilla (Optional ) 5gm

Plain flour 150gm

Rice flour 27gm

Method:

1. Pre-heat the oven to 170 degrees centigrade.Line a flat baking tray with grease proof paper.

2. Combine the salt, rice flour and plain flour in a bowl.

3. Start creaming the sugar, vanilla, butter on a slow speed till well incorporated.

4. Combine the dry ingredients and mix well, it will resemble a sandy crumb texture.

5. With slight damp hands, work your way with the dough. Once it all comes together wrap it and place them in the refrigerator for at least 2 hours.

5. After chilling the dough enough, roll to about 1cm thickness, cut it to desired shape either rectangle or round. Dock them with a fork, sprinkle some caster sugar before baking.

6. Bake at 170 degrees centigrade, you do not want to colour them too much. Once you see a slight colour turn the tray to ensure even baking.

7. Cool and store in an airtight container.

Enjoy😋

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