I absolutely love shortbread! It is so quick and easy to make and as long as its stored correctly, it can last for days! It also reminds me a lot of Christmas, as when I was a child we alway had a box of shortbread sat on the side and would be enjoyed by the whole family. It was the only time of year we really had it, and to be able to bake it now reminds me of the good old days and family life as a child!
Fancy making these scrummy sugar shortbread slices just in time for this months festivities?
- 125g butter (unsalted)
- A pinch of salt
- 75g sugar
- 150g flour
- 63g rice flour
- In a large mixing bowl, cream together the butter, sugar and salt until soft and creamy. If you use salted butter in your baking then you will not need to add the extra salt!
- Add the flours and bring together with your hands to form a stiff dough.
- Line a tray with greaseproof paper and transfer the dough onto the tray. Mold the dough into a log and then roll with a pin into a oblong shape about 14 inches long and about 4 inches wide.
- Prick all over with a fork and pinch around edges for decoration.
- Mark into one inch slices with a sharp knife and bake without fan at 160c for about 25-30 min, until they start to brown slightly on top.
- Remove from the oven and sprinkle generously with caster sugar.
- Cool on tray until firm then move to wire rack.