Sunday Afternoon Shortbread

If you're at a loose end this afternoon, why not get baking? Whether you are chilling with friends, attempting to keep the kids entertained or finding yourself on the sofa watching back-to-back Midsummer Murders wondering if you are becoming a bit bland..then roll up your sleeves and make something nice.

We love biscuits. Bourbons, Custard Creams, Nice, Malted Milks, Hobnobs or even the humble Digestive (chocolate of course) we are big fans. A nice brew/ biscuit combination provides the happiest 5 minutes you can have- have a bash at this Shortbread recipe and test our theory.

 Ingredients;

• 300g butter, softened
• 140g golden caster sugar, plus 4 tbsp
• 300g plain flour
• 140g rice flour

Firstly, pop the butter and 140g sugar in a food processor and whizz until smooth. Tip in both the flours and a pinch of salt, then whizz until mixture comes together (wizz = great word).

Using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray. Cover with cling film and smooth over until there are no wrinkles. Place in the fridge, uncooked, for at least 30 mins.

Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork. Sprinkle with the remaining sugar, then bake for 20-25 mins. Leave to cool in the tin, then cut into 24 thin slices.

Your Shortbread will keep in an airtight container for up to 1 week = 7 days worth of happiness. Enjoy!



Recipe & photo courtesy of the geniuses of Good Food Magazine