These crisp shortbread biscuits are simple to make and are delicious on their own, or topped with yoghurt and fresh fruit or crumbled over ice cream.
The Recipe
Ingredients:
- 100g Plain flour
- 50g Ground rice
- 50g Caster sugar
- 50g Butter
- Pinch of salt (only if the butter is unsalted)
- (Optional) half a teaspoon of vanilla extract
Method:
Put all of the ingredients together in a bowl and rub the flour and butter together with your fingertipe (or a rubbing-in tool as in the picture), until the mixture resembles fine crumbs.
Using one hand, squeeze the mixture together to form a sold ball of dough.
Knead it on a lightly-floured surface for a while, until it becomes pliable.
On a floured surface, roll out the dough to a thickness of about half a centimetre - cut into whatever shapes you like (I chose hearts).
Using a wide knife or other flat implement, transfer them carefully to a cookie sheet and prick them with a fork or cocktail stick - you can also emboss them with a decorative pattern if you like.
Chill them in the fridge for an hour
Preheat your oven to 150C - when it's up to temperature, take the shortbread out of the fridge and transfer directly to the oven.
Bake for about 20 minutes - keep an eye on them after halfway, as thin biscuits like this can burn easily if (like mine) your oven runs a bit hot.
When they are pale golden brown, remove from the oven and allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack.
I used these as a base for sweet canapés topped with Greek yoghurt and Chinese bramble fruits.
