<progress id="fN2"><menuitem id="fN2"><del id="fN2"></del></menuitem></progress>
<thead id="fN2"></thead>
<menuitem id="fN2"><i id="fN2"></i></menuitem><var id="fN2"></var>
<progress id="fN2"></progress><menuitem id="fN2"></menuitem>
<listing id="fN2"></listing>
<listing id="fN2"></listing>
<thead id="fN2"></thead>
<thead id="fN2"><del id="fN2"></del></thead>

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.

Notes

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app官方下载苹果| 亚博全球最大的体育投注平台| 亚博体育应用程序| 亚博app的下载途径| 亚博体育玩的人多| 亚博体育手机网址免费| 亚博提现多长时间到账| 亚博体育如何取现金| 亚博app88| 亚博体育免单| 亚博反水的钱| 亚博破解版| 亚博yabo| 亚博体育v2.2.2安卓版| 亚博体育平台下载| 亚博app苹果下载| 亚博体育马云| 亚博APP官网下载| 亚博充值活动| 亚博流水| 亚博官网入口| 亚博体育wap| 亚博体育app靠谱| 亚洲杯亚博体育app| 亚博体育如何下载| 亚博体育独家预测法甲| 亚博体育app还能用| 亚博体育是真网频道| 亚博体育安卓| 亚博体育提现多久| 亚博游戏| 中国亚博体育投注| 亚博彩票快| 亚博体育快报| 亚博体育手机网址免费| 亚博体育app在哪里下载软件| 亚博体育苹果客户端| 亚博流水| 亚博体育网页版| 亚博体育下注规则| 亚博国门娱乐| http://www.jiudianzhaopin.com/cccySqIy/ http://www.jiudianzhaopin.com/cccEcrCM/53683.html http://www.jiudianzhaopin.com/cccPX4bj/ http://www.jiudianzhaopin.com/ccchYIlQ/ http://www.jiudianzhaopin.com/cccICwsO/97612.html http://www.jiudianzhaopin.com/cccr9Z6Q/