Scarlett WShortbread
June 13th 2006 02:06
Shortbread
About Shortbread
Shortbread is a classic American dessert. It is made of butter, eggs, caster sugar and flour mixture. When baked, it has a cookie-like and chewy texture with a strong butter flavour.
INGREDIENTS
Makes 6-8 wedges
115 gm / ½ cup unsalted (sweet) butter
50 gm / 4 tablespoons caster (superfine) sugar
115 gm / 1 cup plain flour
50 gm / 4 tablespoons rice flour
1. Preheat the oven to 160 degrees Celsius. Place a 15cm / 6in plain flan ring on a baking (cookie) sheet.
2. Beat the butter and sugar together until light and fluffy. Stir in the plain flour and the rice flour, then knead lightly until smooth.
3. Press the dough evenly into the flan ring, then lift the flan ring away. Crimp around the edges of the dough using your thumb and first finger. Prick the surface of the round with a fork, then mark into 6 or 8 wedges.
4. Bake the shortbread dough for 40 minutes, until pale biscuit coloured and just firm to the touch.
5. Leave the shortbread to cool for a few minutes, then carefully transfer to a wire rack to cool completely.
6. To serve, break the shortbread into wedges along the marked lines.
Tips:
If you haven’t a flan ring, then just roll out the dough until a little larger than a 15-cm / 6-in round, then place a 15-cm / 6-in plate on top and trim the edge neatly with a sharp knife. Remove the plate, crimp the edge of the shortbread and transfer to the baking sheet.
**From “Traditional British Cooking”, “Exquisite Dessert Buffet” and “Refreshing after Dinner Treats” . **
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