I was feeling a bit more adventurous today and tried out a new shortbread recipe. It doesn't involve rolling out a dough, which is unusual, but turned out brilliant, so I'll be using this easier version in the future.




180g plain flour
55g rice flour
150g margarine (or butter)
100g caster sugar
1/8 tsp salt
1/4 tsp baking power





1) Preheat oven to 160 C and grease a shallow 8 in pan.


2)Cream the margarine and sugar until light and fluffy


3)Sift in flours, baking power and salt, then mix into a stiff dough


4)Spread out into the tin, smoothing with the back of a spoon. Mark the surface with a fork, and slice into 8.


5)Bake for 45-50 minutes until it is golden brown. Wait a short time until it's cool enough to handle, then remove from tin. Recut into 8 while warm, then leave to cool.

I found that having a fairly low gauge tin meant it was easier to remove the shortbread, as I could 'twist' it slightly like an ice cube tray. It's slightly springy when warm, so shouldn't crack.



It tasted gorgeous, and was very short, though 1/8 is a big portion, so smaller might be better.