Shortbread

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• Karina

  25 August 2009

  Karina commented on this recipe

  I love shortbread not just at christmas time but all year. I am always looking for quick recipes to make for my family. I can't wait to try this one.

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• mandy

  17 September 2009

  mandy rated and commented on this recipe

  

  My kids love this! It goes down a treat in their luncboxes and is fab with a glass of milk! I have made this a few times and find that it works better if you make it and keep it in the fridge for 24hrs before cooking it. I couldn't find rice flour, so I used fine polenta instead. It worked really well.

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• shanni

  29 November 2009

  shanni commented on this recipe

  i loved it!! very easy to make, and delicious! but it was a little flaky, any ideas on how to not make it flaky?

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• SASS

  22 December 2009

  SASS rated and commented on this recipe

  

  Delicious! Made 2 pieces to 'test', prior to making batch for Christmas gifts, and left them out to cool. They vanished within an hour ....the 'mouse' said it was the best he had ever eaten (!)

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• janet

  18 April 2010

  janet rated and commented on this recipe

  

  I am not sure why but I have tried this recpie twice now and on both occasions it has been a disaster and has just not cooked. i consider myself good at baking and always set the oven temp precisely as well as measuring correctly and using the correct size tin. I wont be attempting this recipe again which i think is a pity as I love shortbread recipes which use rice/semolina flour combinations.maybe that is the problem. In future I will stick to recipes with semolina.

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• janet

  18 April 2010

  janet commented on this recipe

  Whoops gave this recipe 5 stars instead of NONE

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• HomeLovinGirl

  30 April 2010

  HomeLovinGirl commented on this recipe

  I have used a Kenwood Chef recipe for shortbread for years and it is absolutely delicious! So will give this one a try over the weekend, I don't have rice flour so will substitue cornflour instead. Just an idea, but using your own favourite shortbread recipe, roll out the chilled mixture then cut into rounds (roll out thinner than you would use for fingers) and sandwich two together with whipped or double cream and some sliced strawberries. Dust the tops with sieved icing sugar, this makes a lovely dessert. Delicious!!

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• Beccy10

  29 May 2010

  Beccy10 rated and commented on this recipe

  

  I got rave reviews for this shortbread. I made the shortbread thicker - to about an inch - so had to leave it for an extra 15 mins to get it right. It was moist with this thickness and cooking time.

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• Claire

  29 September 2010

  Claire rated and commented on this recipe

  

  This worked a treat! I left it in the fridge over night before cooking it. Then once it had cooked I left it in the oven till the oven had cooled. The shortbread was a big hit and family have asked for the recipe. Apparently it was almost as good as grandmas (which is a huge compliment as hers was always good) I couldn't find rice flour so used ground rice instead. Worked perfectly :-)

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• snow eggs

  01 December 2010

  snow eggs rated this recipe

  

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• Paula C

  21 December 2010

  Paula C rated and commented on this recipe

  

  Great recipe. Everyone loved it.

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• Michi

  05 January 2011

  Michi rated and commented on this recipe

  

  Just lovely.

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• christmasxkiss

  21 January 2011

  christmasxkiss commented on this recipe

  your shortbread was yummy i luved it so muchxx

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• bythewey

  16 February 2011

  bythewey rated and commented on this recipe

  

  Made this shortbread using a slightly different sized tin (22 x 28cm), and although I cooked it for the whole 25 minutes it was definitely undercooked it as it was like eating the raw ingredients! After worrying for 5 days whether or not to chuck it out, I put it back in the oven for 20 minutes last night and am shocked that it's now delicious and crunchy!! Will definitely make again, but cook for a significantly longer time!

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• Shopaholic321

  10 April 2011

  Shopaholic321 commented on this recipe

  Tried this using polenta as I hadn't got any rice flour. Found the quantity too much for my food processor so tipped it in a bowl and brought the mixture together by hand. Forgot to sprinkle with sugar before baking but still tasted delicious and less messy to eat. All the family loved it so will definitely make again.

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• Shopaholic321

  10 April 2011

  Shopaholic321 rated and commented on this recipe

  

  Sorry, forgot to rate it

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• Lizim86

  29 April 2011

  Lizim86 rated and commented on this recipe

  

  I made this for the Royal Wedding watching and it went down a treat! I have never seen something get eaten so quickly! It was really easy to make, I couldn't find any Rice Flour so used Rye Flour and it turned out lovely. Very cumbly but not too sweet!

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• violetta

  01 May 2011

  violetta rated and commented on this recipe

  

  I used polenta instead of rice flour, they were a bit crumbly but absolutely delicious!

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• kev540

  21 August 2011

  kev540 commented on this recipe

  I'm glad I tried this as it made me understand the effect the rice flour had. In this recipe I think there is far too much this is why it's too flakey. Here is a better recipe. Prepare using same method and use 6oz of butter, 3oz of caster sugar, 8 and a half oz of flour and 2 tablespoons of rice flour (not too heaped but not level). When I cook them I usually cook for 30 min at 160 degrees, while still hot score grooves so when it cools you can break into fingers, I cut about half way through, you can make as big as you like. Once cool if still a bit too moist bring oven up to160 degrees put fingers in turn of oven and leave in for at least 1 hour or more as oven cools. Once cool this will beautiful shortbread.

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• Susie Q

  30 August 2011

  Susie Q rated and commented on this recipe

  

  Lovely recipe, i used semolina in place of the rice flour and it still worked wonderfully. Really nice and delicious, i shall use this as my shortbread recipe in the future!

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Ingredients

• 300g butter , softened
• 140g golden caster sugar , plus 4 tbsp
• 300g plain flour
• 140g rice flour

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Difficulty and servings

Makes 24 slices

Preparation and cooking times

Prep 15 mins

Cook 20 - 25 mins

Ingredients

• 300g butter , softened
• 140g golden caster sugar , plus 4 tbsp
• 300g plain flour
• 140g rice flour

PER SLICE

188 kcalories, protein 2g, carbohydrate 23g, fat 11 g, saturated fat 7g, fibre 0g, sugar 9g, salt 0.2 g

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