Shortbread is a Scottish classic biscuit, perfect with a hot chocolate. The trick is to get the texture right, the more corn flour or rice flour you add, the more it crispy crumbly it becomes. Too much corn\/rice flour makes it dry and unpleasant, and too little makes it more like a pastry than a biscuit- it becomes difficult to get crisp and light.<\/p>\n
There are a couple of recipes below to experiment with- both make good shortbread, but I haven’t hit the ideal yet!<\/p>\n
Shortbread I
\n225g\/8oz unsalted butter
\n75g\/3oz caster sugar
\n350g\/12oz plain flour
\n15g\/0.5oz cornflour\/riceflour
\nCream butter & sugar
\nMix in flours
\nRoll to 5mm\/0.25″
\n180c\/350f\/gm4 for 20-25mins<\/p>\n
Shortbread II
\n125g butter
\n55g caster sugar
\n140g plain flour
\n40g rice flour<\/p>\n
190c for 20 mins<\/p>\n","protected":false},"excerpt":{"rendered":"
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