250 g Unsalted butter
1/2 c Caster sugar
A few drops of vanilla
-extract
2 1/4 c Flour
1/4 c Rice flour
2/3 c Nuts; (see Note)
Extra caster sugar
1. Preheat oven to 150deg.C. Line 2 biscuit trays with Glad Bake or lightly
grease.
2. Cream butter and sugar until light and fluffy. Add vanilla and mix
through. Sift flours together and add to the creamed mixture with nuts in 2
batches, mixing to a soft dough. Wrap in plastic wrap and refrigerate for
15 minutes.
3. Cut off 1/4 of the dough and roll between sheets of greaseproof paper.
Cut into desired shape and prick with a fork, then sprinkle with extra
caster sugar. Carefully lift onto trays and bake for about 15 minutes or
until very lightly golden. Shortbread should not colour very much. Remove
from the oven and cool on wire racks before storing in an airtight
container.
Note: Almonds (blanched or natural), macadamias, pecans, walnuts or
hazelnuts may be used. Chop nuts finely. If using hazelnuts, first roast
the nuts, then remove the skins by placing hot nuts in a tea towel and
rubbing before chopping.
Yields
1 servings