Preparation time is 15minutes
Total time is 15minutes
Serve is for 24 people
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
24
- 125grams unsalted butter, softened
- 2tablespoons caster sugar
- 1teaspoons vanilla extract
- 1 cup plain flour
- 2tablespoons rice flour
Nutrition per serving
290kJ / 69Cal
290 Kilojoules or 69 Calories
3% of daily energy intake*
Protein
0.7grams
Fat
4.5grams
Carbs
6.6grams
Sugars
1.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
The perfect time for shortbread is all the time! Get your batch of shortbread biscuits just right with this easy-to-follow recipe.
Instruction tip
Prep tip:To soften butter, stand at room temperature for 10 minutes or until soft. This enables butter to be easily mixed with remaining ingredients. To prevent biscuits from spreading during cooking, refrigerate dough until cold, then cut into discs and if necessary, refrigerate again.
Method
Step 1 of 6
Preheat oven to 160°C/140°C fan-forced. Line 2 large baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla in a large bowl until pale and creamy.
Step 2 of 6
Sift in flour and rice flour. Stir gently with a wooden spoon until a dough forms.
Step 3 of 6
Turn dough out onto a lightly floured surface. Knead gently for 1 minute, then bring dough together and press into a disc. Wrap and place in the fridge for 20 minutes or until firm.
Step 4 of 6
Roll dough between 2 sheets of baking paper until 5mm thick.
Step 5 of 6
Using a 5.5cm-round pastry cutter, cut 24 discs from dough, re-rolling and cutting excess dough if required. Place on prepared tray. Refrigerate for 10 minutes.
Step 6 of 6
Bake shortbread for 12-15 minutes, rotating and swapping trays halfway through to ensure even cooking, or until light golden. Cool completely on trays.
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