Shortbread

A recipe from Breakfast, Lunch, Tea
Share
Shortbread
Shortbread

Makes: about 24 biscuits

Ingredients:

250g (generous 1 cup) cold unsalted butter, plus extra for greasing

100g (½ cup) caster (superfine) sugar

1 teaspoon natural vanilla extract or grated

zest of 1 lemon

225g (1⅓ cups) plain (all-purpose) flour, plus extra for dusting

60g (½cup) rice flour

pinch of salt

Method:

Butter a baking tray and line it with parchment (baking) paper.

Bring together the butter, sugar, vanilla extract or lemon zest, the plain and rice flours and the salt. Mix until the dough just comes together.

Turn out the dough on a lightly floured surface and knead a little until it is smooth and well blended. Roll out to about 5mm (¼inch) thick and cut into shapes. Place on the prepared tray and chill for about 1 hour.

Preheat the oven to 160ºC/ 325ºF/Gas Mark 3, then bake the biscuits for 15–20 minutes until just turning golden.

The shortbread must be cooked but should remain pale. Cool.


Related



ABOUT PHAIDON

Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. We work with the world's most influential artists, chefs, writers and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel, and illustrated books for children. Phaidon is headquartered in London and New York City.
Read more