A last minute Christmas recipe!
This shortbread is crumbly, tender, and only uses a few ingredients – flour, rice flour, butter and sugar. Adapted from a recipe in the Marie Claire Kitchen cookbook, it’s easy to make and very festive!
- 175g (1½ cups) plain (AP) flour
- 125g (¾ cup) rice flour
- 200g (7oz) unsalted butter
- 80g (80ml or 4 metric tablespoons) caster (superfine) sugar
- pinch of fine sea salt
- extra caster (superfine) sugar for sprinkling
1. Preheat the oven to 190C/375F or 175C/350F with fan.
2. Line a 20cm/8″ square pan OR a 31 x 14cm/12 x 5½” biscotti pan with parchment paper.
3. Into a small bowl, sift the flours together with a pinch of salt – don’t skip this bit, as it helps ensure a light, crumbly texture in the finished shortbread.
4. In a large mixing bowl with an electric mixer, cream the butter and sugar until light and fluffy.
5. Add the flour all at once, and using a clean hand, bring the dough together, mixing it gently until well combined but still light in texture. Work the mixture as little as possible.
6. Turn the dough into the lined tray and press it evenly into the prepared pan. Prick all over with a fork.
7. Bake for 5 minutes, then reduce the oven temperature to 150C/300F or 140C/285F with fan. Bake for a further 20 – 25 minutes, or until the shortbread is a light golden colour. Remove from the oven and sprinkle with a little extra caster sugar, then allow to cool in the pan before slicing.
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