Shortbread

Shortbread is most definitely one of my favorite biscuit types. For some reason, I never attempted to make them myself though. Last weekend, I had a first attempt - and let me say, it is really easy!


The ones I have made include stem ginger, but I will try different types, including plain shortbread.


Ingredients:

• 200 g soft unsalted butter
• 100 g caster sugar (plus extra for sprinkling if wanted)
• 260 g plain flour
• 40 g rice flour (I make this myself - just blend rice in the blender)
• good pinch of salt
• extra: 40 g of either chopped stem ginger, chocolate, chopped pistacchios, nuts etc.

Method:

• mix the soft butter and the sugar until creamy and smooth
• sift the flour and the rice flour in the bowl, add the salt and any extra ingredients
• now get in with your hands, bring all the ingredients together and knead until you get a homogeneous dough
• roll into a log shape, wrap in clingfilm and put in the freezer for 20 mins.
• after cooling, unwrap the dough and with a sharp knife, cut slices of roughly 1 cm 
• set on a greased baking tray and bake for roughly 20 mins at 170 °C or until firm but not browned
• after baking sprinkle with sugar and let cool completely on a wire rack for the shortbread to firm up
• store in an airtight container

That's it, which ingredients would you add? I think I will try cinnamon and dried apples next.