<table id="ECHAr"><address id="ECHAr"></address></table><code id="ECHAr"></code>
<bdo id="ECHAr"><listing id="ECHAr"><samp id="ECHAr"></samp></listing></bdo>
<optgroup id="ECHAr"><tt id="ECHAr"></tt></optgroup><thead id="ECHAr"></thead>
<i id="ECHAr"></i>
  • <input id="ECHAr"></input>
  • <object id="ECHAr"></object>
  • 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.


    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. ?

    亚博娱乐| 亚博娱乐国际官网| 亚博体育官网靠得住| 亚博体育是中国的| 亚博体育是哪里的| 亚博买球正规| 菲律宾亚博体育| 亚博体育提现最低| 亚博外围冻结账户| 亚博体育wap下载| 亚博体育vip官网| 亚博体育备用网址| 亚博体育官方版最新下载| 亚博体育亚博体育官网亚博体育官网| 亚博体育买球| 亚博体育取钱最强| 亚博体育88app官方下载| 万博和亚博的关系| 亚博体育软件安全| yabo88亚博体育下载| 亚博体育成为阿根廷国家队赞助商| 亚博在线国际娱乐| 亚博滚球交流群| 亚博java| 亚博体育平台下载| pagcor亚博| 亚博与阿根廷| 亚博体育vip3| 亚博体育单双决| 亚博体育提现充值| 亚博二分彩计划| 亚博平台可以赌| 亚博体育网址官网| 亚博体育返利250| 安卓版亚博体育apk| 亚博体育资金安全| 亚博体育取款流水| 皇冠和亚博| 亚博体育小博| 亚博体育app体育运动| 安卓版亚博体育apk| http://www.jiudianzhaopin.com/cccbDo0d/43314.html http://www.jiudianzhaopin.com/cccvKqB2/60863.html http://www.jiudianzhaopin.com/cccSjSf9/54888.html http://www.jiudianzhaopin.com/ccc8kLMX/ http://www.jiudianzhaopin.com/cccv5dcq/ http://www.jiudianzhaopin.com/ccc2oyiJ/