🧂 食材
- 250 g Unsalted butter(cold and cubed)
- 100 g Caster sugar
- 150 g Rice flour
- 250 g Plain flour
- Pinch of salt
👨🍳 步驟
- 1
Preheat oven to 160°C (140°C fan/Gas Mark 3). Lightly grease and line a 20cm x 30cm baking tin with baking parchment.
💡 專業提示: Ensure the parchment extends slightly over the sides for easy removal. - 2
In a large bowl, cream together the cold butter and caster sugar until pale and fluffy. This can be done by hand or with an electric mixer.
💡 專業提示: Using cold butter is key for a crumbly texture. - 3
Sift the rice flour, plain flour, and salt into the bowl with the butter mixture.
💡 專業提示: Sifting helps to aerate the flour and prevent lumps. - 4
Gently mix the ingredients together until they form a soft, pliable dough. Be careful not to overwork the dough.
💡 專業提示: The dough should just come together; it will be quite crumbly. - 5
Press the dough evenly into the prepared baking tin. Prick all over with a fork.
- 6
Score the dough into finger shapes (approximately 2cm wide) using a knife, but do not cut all the way through.
💡 專業提示: Scoring before baking makes cutting easier once cooled. - 7
Bake for 20-25 minutes, or until the edges are lightly golden and the surface is pale. It should not brown significantly.
⏱️ 25 minutes💡 專業提示: Keep a close eye on it as shortbread can burn easily. - 8
Remove from the oven and immediately re-cut along the scored lines. Let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
⏱️ 10 minutes
💡 專業提示
- ✓For a richer flavour, use a higher proportion of butter to flour.
- ✓Ensure your butter is at room temperature if you prefer a softer dough, but cold butter yields a more traditional crumbly texture.
- ✓Do not overmix the dough, as this can develop the gluten and make the shortbread tough.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add a tablespoon of cornflour to the flour mix for extra crispness.
- Infuse the butter with lemon or orange zest for a citrusy note.
- Add a few chopped glacé cherries or candied peel for a festive touch.