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Shortbread slices in a tin that is set on a garden chair

Shortbread recipe

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  • Preparation and cooking time
    • Prep:
    • Cook: -
    • Plus chilling
  • Easy
  • Makes 24 slices

Bake these classic shortbread biscuits to wow a crowd. You only need four ingredients, but you can mix it up with lemon or orange zest, or try adding chopped pistachios

  • Freezable
Nutrition: per slice
HighlightNutrientUnit
kcal188
fat11g
saturates7g
carbs23g
sugars9g
fibre0g
protein2g
low insalt0.2g
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Ingredients

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

Method

  • STEP 1

    Place the butter and 140g sugar in a food processor and whizz until smooth.

  • STEP 2

    Tip in both the flours and a pinch of salt, then whizz until mixture comes together.

  • STEP 3

    Using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray. Cover with cling film and smooth over until there are no wrinkles. Place in the fridge, uncooked, for at least 30 mins and up to 2 days.

  • STEP 4

    Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork.

  • STEP 5

    Sprinkle with the remaining sugar, then bake for 20-25 mins.

  • STEP 6

    Leave to cool in the tin, then cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week.

Goes well with

Recipe from Good Food magazine, August 2009

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A star rating of 4.6 out of 5.82 ratings
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