Categories
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Shortbread Rounds |
Tips: The rice flour adds a toothsome grittiness
and shortness to the dough, which is the
quality that distinguishes home-made
shortbread from the store-bought variety.
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Yield:about 24
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INGREDIENTS: |
| 2 cups |
butter |
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| scant 1/2 cups |
ground rice or rice flour |
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| generous 1 cup |
caster (superfine) sugar |
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| 4 cups |
plain (all-purpose) flour |
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| 1 tsp |
salt |
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demerara (raw) sugar, to decorate |
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golden caster (superfine) sugar, for dusting |
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DIRECTIONS:
- Place the butter and sugar in a bowl and cream together until light, pale and fluffy. Sift together the flour, ground rice, or rice flour, and salt, and stir into the butter and sugar with a wooden spoon, until the mixture resembles fine breadcrumbs.
- Working quickly, gather the dough together with you hand, then put it on a clean work surface. Knead lightly until it forms a ball. Lightly roll into a sausage shape, about 3in thick. Wrap in clear film (plastic wrap) and chill until firm.
- Preheat the oven to 375`F. Grease two large baking sheets and line with baking parchment.
- Pour the demerara sugar on to a sheet of baking parchment. Unwrap the dough and roll it in the sugar until evenly coated. Using a large knife, slice the roll into discs about 1/2 in thick.
- Place the discs onto the prepared baking sheets, spacing them well apart. Bake for 20-25 minutes until very pale gold in colour.
- Remove from the oven and sprinkle with golden caster sugar. Leave to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
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