classic shortbread

Sometimes I crave the buttery taste of shortbread... the crumbly texture (apparently due to the high fat content...) and THAT taste. Don't worry, it's not a common craving but every so often I find myself down the biscuit aisle of the grocery store starring at a red packet of Walkers Shortbread. Sometimes I walk away and sometimes I don't. The thing about loving to bake I find is that you have to have a strong will power and know the meaning of moderation!! Otherwise I would need to spend at least 3 hours in the gym everyday... (though I noticed Walkers now do a range of Weight Watchers products).

Anyway back to the shortbread- I have actually never made one before but had a recipe for a classic shortbread. Could there be a better challenge on a miserable rainy afternoon? I promise I will only have one...maybe 2?? I promise~

Classic Shortbread

21/2 cups plain flour
1/2 cup caster sugar
1/3 cup rice flour
250 g butter, chilled and cut into small cubes
caster sugar, for sprinkling

Sift the flour, caster sugar and rice flour into a mixing bowl. Add the cubed butter and rub it in with your fingertips until the mixture clings together in heavy lumps. Gather the dough into a ball and then knead it on a lightly floured surface until smooth.

Press the dough into a shallow, 28 x 18 cm tin, try to smooth the dough as much as possible then prick well with a fork (or you can shape them anyway you like, use a cookie cutter etc).

Chill it in the refrigerator for 1 hour and preheat the oven to 160°C. Bake for 25–30mins (note: if using a cookie cutter you will probably only need to bake for 15 to 20mins max) or until cooked through but make sure they are not browned.

Remove from the oven and leave to cool and firm up for 5 mins. Cut them into fingers while still in the tin. Sprinkle generously with caster sugar.