Traditional shortbread

prep: 15m  cook: 20m  makes: 2

Recipe may contain gluten, milk and wheat.

Buttery, lightly golden and impossibly moreish, this traditional shortbread will delight loved ones at holiday season.

Ingredients

  • 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
  • Select all ingredients

Steps

Step 1
Preheat oven to 160°C. Grease 2 oven trays. Line with baking paper. Using an electric mixer, beat butter
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

OK, GOT IT
, 2/3 cup sugar and vanilla until light and fluffy. Stir in sifted flours.

Step 2
Divide dough into 2 portions. Shape into 2 discs. Roll 1 portion between 2 sheets of baking paper to form a 20cm round. Carefully transfer to prepared tray. Repeat with remaining dough.

Step 3
Using a small knife, score each round into 8 wedges, being careful not to cut all the way through. Pinch edges of rounds to form a scalloped effect. Prick top of rounds with a fork. Sprinkle with remaining sugar.

Step 4
Bake for 20 minutes or until golden, swapping the trays halfway through cooking. Cool on the trays and then serve.

See also  ULTIMATE Chicken Casserole