Scotch Shortbread
Ingredients:
- 210g Anchor Snowflake Plain Flour
- 90g rice flour
- 90g sugar
- 180g butter
Method:
- Rub all ingredients together until a smooth dough results.
- Stand in fridge for 30 minutes.
- Roll out to 12mm thickness and cut into fingers.
- Prick shortbread with a fork and sprinkle with a little extra sugar.
- Bake in the oven for 12-15 minutes or until golden brown at 180c or 169c fan forced.
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