DAY 10
The first recipe for shortbread was printed in 1736, created by a Scotswoman named Mrs McLintock. Since then it has become synonymous with Christmas and Hogmanay festivities in Scotland.
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Shortbread
- 250g butter
- 100g (1/2 cup) caster sugar
- 300g (s cups) plain flour, sifted
- 90g (1/2 cup) rice flour, sifted
Method:
►Preheat oven to 150C, grease two baking trays or line with baking paper.
►Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
►Gradually add the combined flour, beating on low speed until almost combined. Use your hands to bring the dough together in the bowl.
►Turn onto a lightly floured surface and knead gently until smooth.
►Divide the dough into 2 equal portions, shape portions of dough into an 18cm-diameter disc.
►Pinch the edges to create a fluted edge. Use a small sharp knife to score the disc into 8 wedges.
►Bake for 40 minutes or until light golden.
►Cool and cut into wedges to serve.
