Shortbread
A community recipe by nelzerNot tested or verified by Nigella.com
Print me
Mix butter and sugar, Sift flours and gradually add to the butter mixture. Knead lightly and divide in two. Lightly grease two 8 inch sandwich tins. Press your shortbread into the tins as evenly as you can. Pop into the fridge for at least half an hour. Bake at 150 C for 30 - 40 minutes (from cold). Remove from oven when a light golden colour. Cut while still hot and in the tin. Leave to cool in the tin for about 10 minutes then transfer to a wire rack. Enjoy.
Mix butter and sugar, Sift flours and gradually add to the butter mixture. Knead lightly and divide in two. Lightly grease two 8 inch sandwich tins. Press your shortbread into the tins as evenly as you can. Pop into the fridge for at least half an hour. Bake at 150 C for 30 - 40 minutes (from cold). Remove from oven when a light golden colour. Cut while still hot and in the tin. Leave to cool in the tin for about 10 minutes then transfer to a wire rack. Enjoy.
Introduction
A few years ago I had a major search for the perfect shortbread recipe...and I think this is it!!!
A few years ago I had a major search for the perfect shortbread recipe...and I think this is it!!!
Ingredients
Serves: 6
Metric
Cups
- 170 grams butter (softened)
- 85 grams caster sugar (plus some for dusting)
- 170 grams plain flour
- 85 grams white rice flour
- 6 ounces butter (softened)
- 3 ounces superfine sugar (plus some for dusting)
- 6 ounces all-purpose flour
- 3 ounces white rice flour
Method
Shortbread is a community recipe submitted by nelzer and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Tell us what you think
Thank you {% member.data['first-name'] %}.
Explore more recipesYour comment has been submitted.
What 1 Other has said
-
Posted by cantcookfortoffee on 12th November 2013
Show more commentsI have tried to make this but its never cooked in the middle. How can i do this?