Shortbread Recipe
Shortbread Recipe with Flour, Butter, Ground Rice and Castor Sugar.
INGREDIENTS
6 oz (175g) Plain Flour
5 oz (150g) Butter
2 oz (50g) Ground Rice
2-3 oz (50g-75g) Castor Sugar
METHOD
Sieve the flour with the rice and sugar, rub in the butter, which must be softened, and knead to a pliable dough, adding no liquid whatsoever. Shape into two cakes an inch thick (2.5mm), prick their tops with a fork and put a strip of candied peel on each.
Leave them to mellow for about an hour, then bake in a moderate oven for about 40 minutes.
Enough for 4 people.
Based on the Shortbread recipe in:
Britain's Favoured Recipes
by Ambrose Heath (Wolfe Publishing 1964).