Shortbread So Tasty

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Shortbread

"This is a compilation of several Shortbread recipes I have from British cookbooks. I had been to England three instances and REAL shortbread is a favourite. It ought to use actual butter and not be TOO sweet."

Ingredients :

1/four cup white sugar
1/2 cup unsalted butter
1 cup all-reason flour
1/3 cup white rice flour

Instructions :

Prep :	Cook : 6M	Ready in :

Preheat oven to 325 stages F (one hundred sixty five tiers C).
Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour right into a medium mixing bowl. Add the sugar and blend.
Cut butter into pieces and rub into the flour with your fingertips till the combination starts to bind together. Knead into smooth dough.
Roll the dough into an 8 inch round (or for genuine spherical, mildew it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick pinnacle and make tine marks along side. Using a table knife, rating pinnacle with wedge marks. (This is wherein it'll damage while cooled)
Bake forty five mins or till faded golden in shade. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.

Notes :

Reynolds® parchment can be used for simpler cleanup/removal from the pan.

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