With a buttery flavour and a crisp, melt-in-your-mouth texture, these shortbread biscuits are an absolute treat.
Not only are these shortbread biscuits easy to make, they offer a sweet and satisfying treat and are perfect alongside a hot cup of tea.
This shortbread recipe, passed down by my great-grandma, has been a classic in my family for years and is sure to make an excellent addition to your homemade biscuits.
Do enjoy them!
½ cup castor sugar, plus ¼ cup for dusting
1 teaspoon vanilla
2 cups self-raising flour
¾ cup rice flour
Preheat the oven to 150°C.
Cream the butter and sugar together, then add the vanilla. Then sift the flours over the butter mixture and gently combine into a soft, smooth dough.
Once the dough has formed, divide into four portions.
Sprinkle some self-raising flour onto a clean bench. Place a portion of dough on top of the sprinkled flour and roll it out until it is approximately 1cm thick. Repeat for the remaining dough portions until all pieces are rolled out.
Using a sharp knife, score each rolled out piece of dough into even pieces of any shape – e.g. squares, triangles, rectangles.
Place the pieces on a tray lined with baking paper, dust with castor sugar and prick gently with a fork. Then, bake them in the oven at 150°C for 30-40 minutes until the edges are just golden.
Remove the shortbread from the oven and allow to cool before storing them in an airtight container.
This recipe was originally published in our article Christmas cookies: 3 festive biscuits to inspire your holiday baking.