Shortbread: Difference between revisions
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[[Recipes | Other recipes]] | [[Recipes#Desserts | Dessert recipes]] | [[Recipes | Other recipes]] | [[Recipes#Desserts. | Dessert recipes]] | ||
Makes enough for 3 people in two sittings. Store in a tin. Adapted from "Cooking with competence" from AEG. | Makes enough for 3 people in two sittings. Store in a tin. Adapted from "Cooking with competence" from AEG. | ||
Revision as of 15:17, 16 February 2025
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
- 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).
- Add water until a dough is formed but only just!
- Line a baking tray with grease proof paper
- Roll out a 7" round and place on baking try to put into warm oven and cook for 40 minutes.
Delicious with fruit and whipped cream.
