Shortbreads

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Moulded shortbread, petticoat tails or shortbread fingers: take your pick!!

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Steps

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Sift the flour , caster sugar and rice flour or semolina into a mixing bowl , add the cubed butter and rub it with your finger.

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Gather the dough into a ball and then knead it on a lightly floured surface until smooth.

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Proceed according to how you want the finished shortbread to be shaped.

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Moulded shortbread: lightly sprinkle an 18-20cm diameter shortbread mould with flour , cut the dough in half , roll out each piece to a round , a little smaller than the mould and press , smooth side down , into the mould to fir it exactly.

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Carefully turn the dough out onto a flat baking tray.

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The mixture can also be shaped in small moulds to produce biscuit-sized shortbreads.

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Petticoat tails: cut the dough in half and roll out onto two rounds each 18-20cm in diametre.

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Flute the edges with your fingers , then prick them all over with a fork.

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Alternatively , fir the two rounds into two fluted tins and prick well.

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Shortbread fingers: press the dough into a shallow , 28x18 cm tin , smooth with.

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Ingredients

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plain flour, caster sugar, rice flour, unsalted butter