Ah! Afternoon tea. That time of day you can sit down and enjoy your cup of coffee or tea and a nice homemade treat. We usually have ours at about 4 o’clock, which is ok in summer but not so good as it gets cooler and the days get shorter. Well, not so good for the waistline anyway! Good for us, as we can sit and talk about the day we have had, or muse about going for a walk or doing something other sitting and eating!
Today I made some shortbread, which would have to be my favourite type of biscuit. They are pretty simple to make and and really buttery and a bit chewy with a crunch to finish off!
What you need:
- 250g butter
- 2/3 cups caster sugar
- 1 2/3 cups plain flour
- 1/2 cup rice flour
- 1 teaspoon caster sugar for dusting
What you need to do:
Preheat the oven to 160 degrees Celcius. I use a flat oven tray, but line it with baking paper, so it is easy to slide the wedges off when they are done.
Cream the butter and the sugar in a bowl until the butter is light in colour and has a creamy texture.
Sift the flours into the butter mix and use a flat bladed knife to mix together to form a soft dough. It will seem a bit crumbly at first, and you might be tempted to add more butter, but it will come together. Turn it out onto a bench, floured with a bit of the rice flour, and gently knead it together. Shape it into a ball.
Place the ball onto the oven tray and press it out into a circle about 25cm across. The dough will spread out a bit when cooking so make sure the tray is big enough to allow for the extra. Smooth the edges or, if you like fancy, pinch and flute the edges with your fingers. Prick the surface lightly with a fork (to make it look authentic) and mark the circle into wedges. Sprinkle the caster sugar on top. This will make aout 16 nice sized ones or you could just go for the eight or four if you want!
Bake for 35 minutes or until firm to the touch and lightly golden. Cool on the tray and cut into wedges.
The next step is to make you self a cuppa, sit and talk about your day with your loved ones!