<listing id="PS54"></listing>
<progress id="PS54"><menuitem id="PS54"><del id="PS54"></del></menuitem></progress>
<listing id="PS54"></listing>
<progress id="PS54"><cite id="PS54"><dl id="PS54"></dl></cite></progress>
<th id="PS54"><thead id="PS54"><ins id="PS54"></ins></thead></th>
<progress id="PS54"></progress>
<listing id="PS54"></listing>

Sunday, December 23, 2018

Shortbread Recipe

Crisp buttery shortbread is a traditional Christmas favourite.

For accuracy, use digital scales to weigh ingredients. Volume measurements are given in Australian Standard cups (250ml) and spoons (20ml tablespoon, 5ml teaspoon).

Preparation time: 30 minutes (excludes baking time)

Makes: 24 pieces

300g (2 cups) plain flour
80g (1/2 cup) rice flour
250g salted butter, roughly chopped and softened (if using unsalted butter add a pinch of fine table salt)
110g (1/2 cup) caster sugar
5ml (1 teaspoon) vanilla extract
110g (3/4 cup) finely chopped nuts, such as macadamias, pecans and/or pistachios (optional)
18g (1 tablespoon) caster sugar, for sprinkling

Preheat your oven to 160 degrees Celsius (140 degrees Celsius fan-forced). You will need two baking trays and two pieces of baking paper each large enough for a 21cm diameter shortbread round.

Using a pencil and a 21cm plate or bowl as a guide, draw a circle onto each piece of baking paper. Turn the paper over so the pencil mark doesn't come in contact with the shortbread.

In a medium bowl stir the flour and rice flour together until well combined. Set aside.

With an electric mixer or electric beaters, beat the butter, sugar and vanilla together on medium speed until the mixture is pale and creamy (about 3 minutes). Stop the machine a couple of times during beating to scrape down the side and base of the bowl with a spatula.

Add half the flour mixture and mix on low speed until nearly combined. Stop the machine and scrape down the side and base of the bowl. Add the remaining flour (and nuts if using) and mix on low speed until combined.

Use your hand to bring the dough together into a ball.

Divide the dough into two equal portions. Roll into balls then place onto the prepared baking paper. Flatten into disc shapes.

Use your hands or a rolling pin to form the dough into the shape of the circle.

To decorate the edges, pinch the dough as shown in the photo.

Use a long sharp knife to score each round into 12 equal wedges.

Prick the dough with a fork to decorate.

Sprinkle a teaspoon of sugar evenly over each of the circles (the remaining sugar is sprinkled over after baking).

Lift the baking paper and dough onto the baking trays.

Bake for about 40-45 minutes, swapping and rotating the trays halfway through the baking time to ensure even browning. The shortbread should be pale golden and just firm when pressed in the centre.

Remove shortbread from the oven and sprinkle with the remaining sugar. Use a sharp knife to cut along the scored lines. Cutting the shortbread while it is still warm gives a clean cut without cracking. Allow the shortbread to cool on the trays.

Store in an airtight container.


Rice flour isn’t something we use regularly, so rather than buy a packet that expires before we need it again, we purchase the exact amount required for the recipe from a bulk food shop.

In hot weather the dough can become difficult to work with. After you have rolled the dough into balls, refrigerate for about 10 minutes before continuing with the recipe. ?

亚博下载| 亚博充钱| 亚博体育是啥| 亚博体育手机客户端app| 亚博体育取款到账| 亚博娱乐用户登录网址| 亚博app首页| 亚博yabo.下载| 亚博体育哪里可以下载| 亚博体育提款规则免费| 亚博体育官网入口资讯| 亚博官方通道| 亚博世界杯足球| 亚博老虎机网页版| 亚博串| 亚博体育下载开户| 亚博娱乐菲律宾| 亚博彩票平台| 亚博体育app软件下载| 亚博体育官方网址| 亚博体育提现| 2019亚博体育官网| 亚博串关| 亚博体育官网vip| 亚博体育能买外围| 亚博体育赌篮球| 亚博足球app| 亚博官方通道| 官方亚博体育下载| 柬埔寨西港亚博国际| 亚博体育官方平台竞技| 亚博体育官方网羽毛球| 亚博体育官方网羽毛球| bob体育和亚博体育| 亚博体育官网vip入口| 亚博体育vip| 亚博体育取钱日本| yabo亚博下载| 亚博体育平台官网| 亚博滚球让球| 亚博这个平台| http://www.jiudianzhaopin.com/ccciFx7z/ http://www.jiudianzhaopin.com/cccwzYIC/61152.html http://www.jiudianzhaopin.com/cccmhGFh/06201.html http://www.jiudianzhaopin.com/ccc42OAx/ http://www.jiudianzhaopin.com/cccMLUFf/ http://www.jiudianzhaopin.com/ccc76T28/