Sit back, relax and enjoy a slice of classic shortbread with your afternoon tea or coffee.
Photographs: Natasha Liviero
Text: Natasha Liviero
Makes 8 large / 16 small slices
140g unsalted butter, room temperature
60g castor sugar
65g rice flour
a pinch of salt
castor sugar for dusting
Set oven to 1700C fan/1500C.
Grease a 20cm round loose bottom cake tin.
Cream the butter and sugar until light and fluffy with a paddle attachment.
Sift the flour’s and add to the butter mixture with a pinch of salt.
Mix until the mixture resembles sea sand.
With your hands, bring the dough together until it forms a soft, smooth ball. Do not overwork the dough.
Press the dough into the cake tin and smooth the top with the back of a spoon for an even surface.
Now, with the tines of a small fork, gently press into the dough around the sides of the tin.
With a sharp knife, mark out 8 or 16 triangles, pricking each one with a fork a few times.
Rest the shortbread in the fridge for 25 minutes.
Bake for approximately 35 minutes or until lightly browned.
Remove from the oven and cut through the marked slices, followed by a generous sprinkling of castor sugar. Rest for 5 minutes in the tin.
Gently remove the shortbread from the tin onto a cooling rack.
Once completely cooled, store the shortbread in an airtight container for up to 5 days.