Shortbread

This rich home-baked treat is a real crowd-pleaser

• Cooking Time Prep 15 mins
  Cook 20 mins - 25 mins
• Skill Level Easy
• Servings Makes 24 slices

Nutrition per serving

• Kcalories

  188

• Protein

  2g

• Carbs

  23g

• Fat

  11g

• Saturates

  7g

• Fibre

  0g

• Sugar

  9g

• Salt

  0.2g

Ingredients

• 300g butter, softened
• 140g golden caster sugar, plus 4 tbsp
• 300g plain flour
• 140g rice flour

Directions

1. Place the butter and 140g sugar in a food processor and whizz until smooth. Tip in both the flours and a pinch of salt, then whizz until mixture comes together.
2. Using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray. Cover with cling film and smooth over until there are no wrinkles. Place in the fridge, uncooked, for at least 30 mins and up to 2 days.
3. Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork. Sprinkle with the remaining sugar, then bake for 20-25 mins. Leave to cool in the tin, then cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week.

Categories: All Christmas, Cakes & Baking, Courses, Events, Everyday, Occasions, Quick & Easy