Jade Emperor
Head Chef
This recipe never fails me. Always turns out great. I have included a few tips at the end. Keep in mind that I call this “simple” not only for its simplicity but also because it is the perfect base shortbread to use as a launchpad to add to (pistachio, caramel bits, fruit, essences, whatever!)
Yield 40
2 cups plain flour, sifted
1/3 cup (75gm) caster sugar
1/2 cup rice flour
250gm butter, softened
1 Tbsp water
2 tsp white sugar
Pre-heat oven to 160/140 convection.
Grease two baking trays and line with baking paper.
Beat butter and caster sugar together with blender or stick mixer until soft and pale.
In two batches, add sifted flours, adding water between batches.
On lightly floured board, roll out pastry to
desired thickness (about half centimetre for me). Press shortbread onto baking trays.
Bake for 40 minutes and allow to cool for 5 minutes on wire racks. As shortbread is cooling, sprinkle with white sugar.
Tips:
If you are making just squares or rectangles, I cut them into the shape before baking. Cut with sharp knife, and then cut through once again as they are cooling on the rack. This prevents excessive crumbling and gives you a clean edge.
If you wish, use your cookie cutter before baking and arrange individual pieces on the trays. You may need more trays for this, or may need to bake in batches.
If desired, use a teaspoon of vanilla or almond extract. This won’t flavour them overly, but will just give a little hint. You can continue to add your own touches to the flavour (nuts, dried fruits, spices, essence, chocolate etc.)
These are very short - they will melt in the mouth! They are the perfect “simple” base for melting moments, vanilla kisses or any other kind of biscuit with cream filling between two layers. You can also pipe the mixture into swirls or pretty designs, although you may need a little bit more water to make it smoother.
Brew coffee or tea and enjoy! (Makes for a great gift too!)
Yield 40
2 cups plain flour, sifted
1/3 cup (75gm) caster sugar
1/2 cup rice flour
250gm butter, softened
1 Tbsp water
2 tsp white sugar
Pre-heat oven to 160/140 convection.
Grease two baking trays and line with baking paper.
Beat butter and caster sugar together with blender or stick mixer until soft and pale.
In two batches, add sifted flours, adding water between batches.
On lightly floured board, roll out pastry to
desired thickness (about half centimetre for me). Press shortbread onto baking trays.
Bake for 40 minutes and allow to cool for 5 minutes on wire racks. As shortbread is cooling, sprinkle with white sugar.
Tips:
If you are making just squares or rectangles, I cut them into the shape before baking. Cut with sharp knife, and then cut through once again as they are cooling on the rack. This prevents excessive crumbling and gives you a clean edge.
If you wish, use your cookie cutter before baking and arrange individual pieces on the trays. You may need more trays for this, or may need to bake in batches.
If desired, use a teaspoon of vanilla or almond extract. This won’t flavour them overly, but will just give a little hint. You can continue to add your own touches to the flavour (nuts, dried fruits, spices, essence, chocolate etc.)
These are very short - they will melt in the mouth! They are the perfect “simple” base for melting moments, vanilla kisses or any other kind of biscuit with cream filling between two layers. You can also pipe the mixture into swirls or pretty designs, although you may need a little bit more water to make it smoother.
Brew coffee or tea and enjoy! (Makes for a great gift too!)
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