shortbread

i made shortbread last friday. no pictures though. i forgot to take a picture and when i remembered, my phone was already low batt T_T. too bad.

i took the recipe from family circle's irresistible biscuits, cookies and shortbread. it was goood!! but too buttery for me. the recipe used a cup of butter. it was really good. i tweaked the recipe a bit and it came out good. i also didn't use the indicated pan. it required a 1 x 23 cm round tin but i used an 8"inch square tin because i didn't have a round tin. well, i did actually but i was too lazy to get it. haha.

i followed the procedure perfectly but it didn't form a dough like it said on the recipe. i was supposed to knead it lightly until smooth, but it didn't come out in a kneading consistency. i thought i was doing it all wrong until i saw the pictures at the bottom. the recipe indicated that i should STIR the flour into the mixture. and then when it was too late, i saw at the captions of the pictures that i should FOLD!!!!!!! damn. they should put the same procedures!! damn. anyway, it still turned out great, so no complains there.

here's the recipe. enjoy!

traditional shortbread
from family circle's irresistible biscuits, cookies and shortbread
makes 8 wedges

250g butter,softened
1/2 cup powdered/ icing/ confectioner's sugar, sifted
1 2/.3 cup all-purpose flour ( i replaced the 2/3 cup with whole wheat flour)
1/4 cup rice flour.

1. beat icing sugar and butter until light and fluffy. sift in flours; fold well with a wooden spoon.

2. press dough into a bowl. knead lightly until smooth. pat dough into a 1x23 cm round tin or into a large 23 cm round about 1 cm thick on a greased baking tray.

3. score into fingers or wedges. pierce with a fork. bake at 140 C for 35-40 minutes or until set and browned.

4. cool on trays for 2-3 minutes. transfer into a wire rack. when almost cool, cut the wedges with a bread knife. cool completely. store in an airtight container.