Shortbread Biscuits Recipe

Makes around 30 biscuits

300g butter, softened
140g golden caster sugar plus a few tsp for sprinkling
300g plain flour
140g rice flour

– In a food processor place the butter and sugar and blend until smooth.
– Add both of the flours and a pinch of salt.  Whizz until it’s all mixed. 
– Turn the mixture out onto a sheet of clingfilm and shape into a roll.
– Wrap it in the clingfilm and put it in the fridge for at least half an hour and up to 2 days. 
– Heat the oven to Gas Mark 4 and line 3 baking sheets with greaseproof paper. 
– Take the roll out of the fridge and slice into rounds.  If the mix isn’t keeping it’s shape use your fingers to smooth out any bumps and if necessary roll a ball the size of a small walnut then press down with the heel of your hand to flatten it into a biscuit. 
– Place the trays in the oven and bake for 25 minutes.  Rotating the trays to ensure even cooking after about 15 minutes.  If necessary cook in two batches.* 
– Remove from the oven and leave on the trays for about 10 minutes to firm up, then place in a tin to keep.  Best eaten slightly warm!

*I find an upturned roasting or bread tin in the bottom of the oven makes an excellent third shelf when baking, just give the tray on this level a little longer. 

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Filed under Cookies and Biscuits, Moderately easy

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