Shortbread Best Dishes

Tuesday, September 4, 2012

Shortbread

"This is a compilation of several Shortbread recipes I actually have from British cookbooks. I have been to England 3 times and REAL shortbread is a favorite. It should use real butter and now not be TOO sweet."

Ingredients :

1/four cup white sugar
half of cup unsalted butter
1 cup all-motive flour
1/3 cup white rice flour

Instructions :

Prep :	Cook : 6M	Ready in :

Preheat oven to 325 levels F (a hundred sixty five 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 portions and rub into the flour with your fingertips till the mixture starts to bind collectively. Knead into soft dough.
Roll the dough into an 8 inch round (or for exact spherical, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick pinnacle and make tine marks alongside aspect. Using a table knife, score pinnacle with wedge marks. (This is in which it will spoil whilst cooled)
Bake forty five minutes or till light golden in colour. Sprinkle a bit superfine sugar over top and funky on baking sheet. Cut into wedges. Keeps for weeks in hermetic tin.

Notes :

Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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