Shortbread: Difference between revisions
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* 5oz plain flour. | * 5oz plain flour. | ||
* 2oz ground rice. | * 2oz ground rice. | ||
* 4oz butter (out of the fridge. | * 4oz butter (out of the fridge). | ||
* 2oz caster sugar. | * 2oz caster sugar. | ||
* 15-45ml cold water. | * 15-45ml cold water. | ||
| Line 16: | Line 16: | ||
== Directions == | == Directions == | ||
# Preheat fan oven to 140 °C. | # Preheat fan oven to 140°C. | ||
# Mix all the ingredients apart from the water to get breadcrumbs (food processor is great for this). | # Mix all the ingredients apart from the water to get breadcrumbs (food processor is great for this, if you don't have a food processor a blender would help, or let butter soften). | ||
# Add water until a dough is formed but only just! | # Add water until a dough is formed but only just! | ||
# Roll out a 7" round on some baking paper. | # Roll out a 7" round on some baking paper. | ||
Latest revision as of 13:51, 7 March 2026
Other recipes | Dessert recipes
Makes enough for 3 people in two sittings. Store in a tin. Adapted from "Cooking with competence" from AEG. I put in around 2oz less sugar than they suggest. To form the dough, the water is essential as a result. Hoever, if you are in a humid enviornment, you will need far less water than you will in a dry area. You are literally trying to form a dough with as little water as possible.
Shortbread
Ingredients
- 5oz plain flour.
- 2oz ground rice.
- 4oz butter (out of the fridge).
- 2oz caster sugar.
- 15-45ml cold water.
Directions
- Preheat fan oven to 140°C.
- Mix all the ingredients apart from the water to get breadcrumbs (food processor is great for this, if you don't have a food processor a blender would help, or let butter soften).
- Add water until a dough is formed but only just!
- Roll out a 7" round on some baking paper.
- Place the baking paper on baking try to put into warm oven and cook for 40 minutes.
Delicious warm from the oven with fruit and whipped cream, or just with a cup of tea.
