This shortbread is incredibly easy and super delicious. Time consuming? Yes. Worth it for the oh so melty buttery goodness? Hell Yes.
250g Western Star butter (any butter will do) softened
2/3 cup pure icing sugar
2 cups plain flour
1 cup rice flour
1 teaspoon caster sugar, for sprinkling (if desired)
Process all ingredients, except caster sugar together in a food processor until mixture resembles fine breadcrumbs.
Press mixture together until it forms a dough. Add a dash of milk if needed. Divide dough in two. Roll out dough between 2 sheets of baking paper until 5mm thick.
Using a star-shaped cutter, cut shapes from dough. Re-roll scraps and repeat until all dough is used. Transfer to prepared trays. Sprinkle with caster sugar if desired. Bake at 160 degrees for 30 minutes or until dry and firm but still pale. Transfer to a wire rack to cool completely. Dust with icing sugar. Serve. Makes 30
This recipe claims that it makes 30 biscuits but realistically it can make up to 100 if the cutter is little. I have used star, Christmas tree and mini love heart cutters with this dough and they all worked brilliantly. Just remember the smaller the cutter the less you need to cook them. Check after 10 minutes for really small cutters, press with your finger, when the are done they should feel firm and shouldn’t leave a fingerprint.
These ones are from the dough I had left over from Christmas, I just defrosted the dough in the fridge for two days and then two hours on the bench. I think freezing half the dough is the way to go unless you have a reason for a whole batch eg. party, giving some away, just really like shortbread or your Grandma is coming to visit. I hope you like these as much as we do! I’m not sure if I will get a chance to bake anything this weekend, so this may be it for a week but I’ll see how I go.