Shortbread. Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together.

In large bowl, cream butter and sugars until light and fluffy. Combine flour, cornstarch and salt; gradually add to creamed mixture and mix well. Sift together flour and salt in a small bowl. You can cook Shortbread using 6 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Shortbread

It's of For shortbread:.
Prepare 125 g of Butter.
It's 55 g of Caster Sugar.
It's 180 g of Plain Flour.
Prepare of To top:.
It's 1 tsp of Caster Sugar.

Add sugar, and continue to beat until very light in color and fluffy, scraping down sides of. Vanilla Bean Shortbread: Split a vanilla bean in half lengthwise and use the back of a knife to scrape out the pulp. Pulse the pulp into the flour-sugar mixture before adding butter. Scottish Shortbread Tips Are shortbread and butter cookies the same?

Shortbread instructions

Preheat the oven to 170°C.
Cream together 55g of caster sugar and the butter.
Stir in the flour until it resembles a ball.
Using a rolling pin to roll out the paste until 1cm thick, roll on baking paper to avoid it sticking to the surface and flour your rolling pin to prevent sticking.
Using a knife cut the paste into rectangles.
Using the offcuts repeat steps 4 and 5 until you have no paste left.
Transfer the rectangles to a baking tray and space out.
Prick them with a fork and sprinkle with a the tsp of caster, then transfer to the fridge for 20 minutes to cool.
After removing from the fridge, place in the preheated oven and bake for 15 minutes, then leave to cool on a wire rack before enjoying.

While both have a higher proportion of butter in their recipes, butter cookies contain more sugar and flour, are baked at a higher temperature and tend to hold their shape when baked. Shortbread typically has a higher ratio of butter to flour, is baked at a lower temperature and has a dry, crumbly melt-in-your-mouth quality. The shortbread can be shaped before or after cooking, and most traditional recipes call for discs, squares, petticoat tails (triangular pizza-shaped slices made out of a big circle), or thick rectangular fingers. Pat the shortbread into the pan and cut after baking or roll it and cut the dough in the preferred shape. Delicious shortbread logs with chocolate chips in the cookie and dipped in chocolate and nuts on the end.