One thing about the way I bake is I love keep it traditional! Minimal, common, household pantry ingredients. There’s a reason why traditional recipes that have been passed down from my family, learnt together, or been introduced by me have stood the test of time and anyone who tastes them is asking for the recipe and humbly requesting more.

This in itself is a love language and something that brings me SO much joy. With only four ingredients this is truly a simple and delicious counter top treat and trust me when I say once you bake these you will be craving these buttery biscuits often. One thing I love doing for my family or in the case friends drop by, is have something delicious on the countertop cake stand ready to grab in need of comfort

I have been making these beautiful shortbreads for my family since I was a little girl and now adore making them for my husband, children and friends. So with love from me to you, here is my beloved Traditional Shortbread Recipe, made many afternoons for my family growing up to enjoy after dinner with a warm cuppa

INGREDIENTS

• 250 grams room temperature butter, I prefer grass fed 
• 1/2 cup white caster sugar
• 1/2 cup rice flour
• 2 cups plain flour

METHOD

Pre-heat fan forced oven to 170 degrees Celsius and line a tray with baking paper

Whip room temperature butter either by hand or with an electric mixer for one minute then add sugar and whip until pale and creamy

Combine your flours before gradually adding them to butter mixture while mixing on low until just combined, should be just starting to crumble. Do not over mix. If the dough is too buttery add 1-2 tbsp of flour. Turn dough onto bench and bring together with hands. In summer I recommend refrigerating dough for 10-30 minutes to make handling easier

There are two ways to cook your shortbread

1. place entirety of dough on your tray and press until spread out to desired thickness, I like 2cm, and poke rows with a fork

2. roll out dough on lightly floured surface and use a cookie cutter to get desired shape. Use a spatula or butter knife to pick up and place on baking tray, gather dough, roll and repeat until you have used up all your dough. Occasionally I love to add edible flowers or petals here to make them extra beautiful

Bake shortbread for 12-20 minutes or until edges of biscuit just start to turn golden brown, the biscuits will be soft straight out of the oven but harden as they cool. If you baked the shortbread uncut now is the time to cut into fingers before dough hardens

Enjoy with a cup of tea in the garden or on your rocking chair