Traditional Shortbread - Buttery Biscuits
By Jody AllenTraditional Shortbread is the melt in your mouth buttery and sweet taste sensation that I remember from when I was a kid. Try our Traditional recipe here and see what you think.
serves
12time needed
prep cookingredients
6difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 11g serve |
Qty per 100g |
|
| Energy | 228kJ | 2119kJ |
| Protein | 0.83g | 7.68g |
| Fat,total | 0.13g | 1.17g |
| -saturated | 0.03g | 0.23g |
| Carbohydrate | 8g | 74.5g |
| -sugars | 1.01g | 9.37g |
| Dietary Fibre | 0.51g | 4.77g |
| Sodium | 0.38mg | 3.49mg |
Ingredients
- 250 grams Butter Room temperature
- 2/3 cup Sugar, Castor
- 2 tsp Vanilla
- 2 cups Flour
- 1/2 cup Rice Flour
- 2 tsp Sugar, Castor
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Method
- Preheat the oven to 160 degrees.
- Line two round cake tins with baking paper.
- Using an electric mixer, mix the butter and sugar together until light and fluffy.
- Add the vanilla. Fold in the flours gently.
- Divide the mixture in half and press into each of the cake tins.
- Using a fork, prick the top of the mixture, and score the mixture into wedges with a knife. Sprinkle the top with 2 teaspoons sugar.
- Bake for 20 minutes or until mixture is golden but not brown. Cool in the cake tins and slice.