This shortbread recipe is a compilation of several recipes I have from British cookbooks. I have been to England three times and real shortbread is a favorite. It should use real butter and not be too sweet.
Ingredients
- white sugar: 0.25 cup
- unsalted butter: 0.5 cup
- all-purpose flour: 1 cup
- white rice flour: 0.33333 cup
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C).
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Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
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Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
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Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
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Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.
