Who can resist perfect shortbread? It often appears at this time of year in our house, where biscuit tins are in abundance amongst Chocolates, Turkish Delights and not forgetting that bottle or two of Advocaat. For some reason, however, I remembered this recipe. The one I have used countless times before. The one that never fails, a trusty friend which always delivers. So now I want to share it with you. Make this and you would never need another shortbread recipe again. I promise.
This recipe is from ‘Baking Made Easy’ a book by Lorraine Pascal and I would thoroughly recommend it. It is titled ‘Dreamlike Shortbread’ and let me tell you, it really is. The ingredient which makes this so heavenly is the rice flour, available from local health food shops, so don’t omit this as you won’t get the rich, buttery crumbly and short texture which makes this recipe what it is.
- 130g dairy-free butter (such as flora freedom)
- 60g caster sugar
- 130g plain flour
- 60g rice flour (available at health food stores or larger supermarkets)
- Beat the sugar and butter together until light and fluffy
- Add your flours and beat with a spatula until the dough comes together into a soft uniform ball
- Press into your mould (I used a proper shortbread mould but you can just use a sandwich tin) and score into 8 pieces. Prick all over with a fork
- Chill in the fridge for 30 minutes before baking in a preheated oven of 170c for 35-40 minutes, or until light golden brown all over
- Leave to cool in the tin then remove and allow to cool on a wire rack until completely cool.
- Sprinkle with sugar and serve.