2Tbscaster sugaradditional to sprinkle over the cookie
Instructions
Place the 115g sugar in the TM bowl. Mill 3 sec/Speed 9.
115 g sugar
Add the butter, flour, rice flour and salt to the sugar in the TM. Use the Dough setting for 2 ½ minutes, or until the dough is starting to come together.
225 g salted butter, 225 g plain flour, 115 g McKenzies Rice Flour, ¼ teaspoon salt
Wrap the dough in plastic and refrigerate for 30 minutes.
Pre-heat the oven to 150 degrees.
Line a cookie slide with baking paper.
Roll the cookies dough between two pieces of plastic wrap.
Cut the dough into the desired shapes using a cookie cutter.
Carefully transfer the dough to the cookie tray. Sprinkle the cookies with the reserved sugar.
2 Tbs caster sugar
Refrigerate for 30 minutes prior to cooking to prevent spreading
Bake for between 15-45 minutes (depending on the size and thickness of your shortbread). The shortbread should be golden when cooked. Allow the cookies to cool completely on the tray before moving them.
Notes
NOTE: All ovens vary, please keep a close eye on the shortbread whilst it bakes.