Every year without fail I forget which recipe I used for my shortbread the previous year and spend ages trying to find just the right one - this year I tried three different recipes before I was happy!
So, as promised (and, well, mostly for my own benefit!) here's this year's winner:
- preheat oven to 150C (130C fan-forced)
- beat 250g softened butter with 1/3 cup (75g) caster sugar, then stir in 1/4 cup (35g) rice flour and 2 1/4 cups (335g) plain flour. Knead on a floured surface until smooth.
- roll dough (I like my shortbread thick, so I roll to about 203cm) and cut out your shapes. Bake for about 30 minutes (personally, I think the angel in the picture is a leeetle over done - I like to get them out before they colour =))
- enjoy!! (mmmmmm) ;o)