Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

Christmas Shortbread




Source of Recipe


Western Star E-meals Issue 102


List of Ingredients




250g Western Star Butter, softened
2/3 Cup Castor Sugar
1 2/3 Cup Plain Flour
½ Cup Rice Flour
1 Tsp Sugar




Recipe



Preheat the oven to 160C.

Lightly grease a 28cm pizza tray and line with baking paper.

In a bowl, beat the butter and sugar using electric beaters, until light and creamy. Transfer this mixture to a large bowl, and add the sifted flours. Mix together to form a soft dough.

On a lightly floured surface kneed the dough for 30-45 seconds or until smooth.
Place the dough onto the prepared tray and press into a 25cm round. Be sure to allow space between the dough and the edge of the tray, as it will expand during cooking.

Neaten up the edge of the shortbread by either using a sharp knife or crinkle cutter, or just with your fingers. Prick the surface lightly with a fork and using a knife, lightly mark the cake into 16 segments.

Sprinkle with the remaining sugar and place in the oven to bake for 35 minutes until firm and golden. Cool on the tray, and then break into wedges.