Classic Shortbread

Classic Shortbread

·      350g/scant 3 cups all-purpose flour

·      285g/2 ½ sticks butter, cold

·      110g/generous ½ cup sugar

·      75g/scant ½ cup ground rice

·      1/8 teaspoon/good pinch of salt

·      1/8 teaspoon/good pinch of baking powder

·      additional sugar for sprinkling

Optional add ins: zest of a lemon/orange; fresh or dried herbs; chopped nuts; dried fruit; mini chocolate chips; toffee pieces; spices; extracts- start with a teaspoon and adjust to taste.

Equipment:

• Swiss roll tin lined with parchment making sure it overhangs for easy removal later.

• Fork

1.   Sieve the dry ingredients into a bowl.

2.   Cut the butter into cubes and rub in until the whole mixture comes together. Alternatively, whizz everything together in the food processor or in a stand mixer on low speed.

3.   Spread dough evenly into the tin, roll or press flat and dock with the tines of a fork in 3 or 4 rows across.

4.   Bake in a moderate oven 325-350°F. It should be just golden but fully cooked through.

5.   Remove from pan and cut into squares or fingers while still hot. Sprinkle with sugar and allow to cool.

6.   Store in an airtight tin.