Shortbread
The secret to a decent shortbread seems to be: avoid touching the butter. I wasn't able to make a half-decent shortbread until I started using a stand mixer to combine the ingredients, taking my hot, grubby man-hands right out of the equation.
Ingredients
Instructions
- Preheat oven to 325°F.
- Put the butter, icing sugar and flour into a stand mixer fitted with the flat beater and mix on low until creamed together.
- Sift flour and rice flour together and slowly pour into to the stand mixer, mixing on low until you have a crumbly mix. Don't over-mix it here.
- Butter a round baking pan and pour the shortcake into it. Gently press it down so it is level.
- Using a sharp paring knife, score the mix into 16 slices, cutting around halfway into the mix.
- Sprinkle the top with white sugar. (Or if you prefer, you can do this after it comes out of the oven.)
- Bake for around 45 minutes to 1 hour, or until top is golden. Don't over-bake.
- Remove from oven and let sit to cool for around 15-30 minutes, then transfer onto a wire rack (I do this via a plate).
- Once it has totally cooled, you should have 16 good, solid, crumbly, flavourful shortbread cookies.
Shortbread cooling on wire rack