Shortbread

Method

1. Preheat the oven to 150C.




2. Line the base of two oven trays with baking paper.




3. Mix the rice flour with the sifted plain flour and put it aside.




4. In a stand mixer, using the paddle, beat the butter and the sugar together until pale and creamy.




5. Turn the speed of the mixer down to low and gradually add in the flours to get a smooth paste, without over beating it.




6. On a flat surface, roll out 30 cm of clingfilm.




7. Place half of the dough at the bottom end of the film.




8. Using the tips of your fingers gently shape it into a cylinder of about 5 cm diameter.




9. Roll up the cling film wrapping the cylinder dough all the way to the top end.




10. Twist both ends of the wrap to tide it up in a ‘bonbon’ shape.




11. Place the wrapped dough in the refrigerator for 20 minutes or 8 minutes in the freezer to firm it up slightly - this step makes it easier to portion.




12. Remove the cylinder dough from the fridge/freezer, unwrap and with a sharp knife cut it into 1 cm thick discs.




13. Place the discs onto the prepared baking trays and bake them in the preheated oven for 15-20 minutes, or until pale-golden.




14. Remove from the oven and set aside to cool on the tray for 3 minutes, then move the shortbreads to a wire rack to cool down completely before consuming or store.




Baker’s Tips



• Alternatively, to make various shapes of shortbread. Place all the dough in the centre of the clingfilm and wrap it in a nice rectangular shape of approximately 12x8cm. Refrigerate to firm it up. When ready to use, unwrap the dough and use a rolling pin to roll out on a flat surface in a sheet of 0.8cm to 1.5 cm thickness according to the result you wish to activate. Use cook cutters dusted in flour for an ultimate result.

Recipe by Danielle Brito - Culinary Expert for Winning Appliances.