2 August 2009

Olga’s Shortbread

Ingredients
12 oz plain flour
1 tbsp corn flour
pinch salt
8 oz butter (unsalted)
4 oz castor sugar
extra castor sugar to dip biscuits

Method
Ingredients should be at room temperature.
Sift together flour, corn flour and salt. Separately sift sugar.
Rub hands with rose water. Kneed butter into sugar, then kneed into flour. Combine until there are no cracks, then rest pastry for 1 – 2 hours.

Roll pastry out 1/4 inch thick (roll onto baking paper). Using a cutter, cut pastry into desired shape and place on tray. Prick holes on the top to allow for better baking. Cover and rest overnight.

Bake at 160C for 25-30 minutes. Leave in oven to cool for 10 minutes with door ajar.

While still warm, dip in extra castor sugar and then cool on rack. Store in an airtight container.

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