Hi I’m back, and I have for you my favourite shortbread recipe which is my ultimate comfort food. I just love them with milky tea after dinner. The recipe was passed to me by my mum in low and I have to say that this cookies are simply amazing. I’m very lucky that she gave me this recipe and now I can make it whenever I want. But to be honest when she makes it, always tastes better.
Ingredients for 12 cookies
250g unsalted butter, at room temperature
100g caster sugar
225g plain flour
75g rice flour
1 tsp vanilla extract
pinch of salt
Method
In a bowl, combine the flour and salt.
In a mixing bowl with an electric mixer, beat the butter and sugar until light and fluffy. Add vanilla extract. gradually add the flour and salt mixture into the butter mixture and mix until you have a stiff dough which can be rolled.
Preheat the oven to 175 C
Turn the dough out onto a floured surface and roughly press it out into a rectangle shape, then press it into a baking pan. Bake for 20 minutes until the edges are very lightly golden and most of the surface is still pale gold.
Remove from the oven. Working quickly, cut it into rectangles and prick it all over with a fork.
Return to the oven for 5 minutes or until the surface is lightly golden. Turn the oven off and, if safe to do so, leave the oven door slightly open.
Leave the shortbread to cool for at least 1 hour.