Shortbread
Regardless of whether you're planning an elaborate menu or just planning in advance for tomorrow's Shortbread. This recipe stems from many years of participating in in the kitchen. I realize that adding a couple ingredients to some recipe adds depth into that which exactly is usually bland. You might be on the lookout for milder meals to create together with your leftovers. Great and gentle Shortbread ideal for post-vacation. The components in this recipe make your tongue thumping, and have become waist-friendly when you will require a'snack' following a busy getaway. Employing several components as options, this soup has been filled with a fall and spicy flavor that produces it creamy. An ideal Shortbread to warm up you on chilly winter days. Perfect for utilizing leftover. Serving size is also a significant factor of your daily diet . You need to compare the amount of this food that you commonly eat into the serving size listed on the tag. Eating huge portions or portions may lead to excess fat gain.
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How to make Shortbread
Yield = 16Prep time: 0:30
Cook time: 0:40
Total time: 1:10
Ingredients
- 250g butter, softened
- 1 teaspoon vanilla essence
- 1/2 cup caster sugar
- 2 cups plain flour, sifted
- 1/3 cup rice flour, sifted
Method
- Step 1 Preheat oven to 150°C. Grease two 4cm-deep, 20cm round cake pans. Line bases with baking paper. Using an electric mixer, beat butter, vanilla and 1/3 cup sugar in a small bowl until light and fluffy. Remove mixture to a large bowl. Stir in flours.
- Step 2 Turn mixture onto a floured surface. Knead until dough comes together. Divide dough in half. Roll 1 half of dough between 2 sheets of baking paper to form a 20cm round. Place round into prepared pan. Using the back of a spoon, level top. Using a small knife, score the surface into 8 portions (do not cut all the way through dough). Using a fork, press the edge of the dough to form a decorative pattern. Brush with a little water. Sprinkle with half of the remaining sugar. Repeat with remaining dough and sugar.
- Step 3 Bake for 35 to 40 minutes or until just firm but not browned. Remove from oven. Using a small knife, re-cut portions, being careful not to cut the whole way through. Cool shortbread in pans. Serve.
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