- 230g butter
- 110g caster sugar
- large pinch of salt
- 260g plain flour
- 80g ground rice
- 4oz crystallised ginger
My latest theft comes in the form of shortbread from the most prestigious Guardian website .
Of couse my version comes with added crystallised ginger; my current flavour of the year. The latest batch from a great stockist of all things scoopable, seems to weigh more towards ginger than sugar this time around. Not complaining, just putting it out there. Perhaps the sugar gradually takes over.
This version has a vital ingredient that transforms it from a normal recipe into a superior recipe; Ground Rice. I’m gonna use the word sandy, to describe the added texture but don’t be put off. It gives the shortbread a crunchy but light texture – not to be overlooked.
- Don’t wait for the shortbread to turn brown in the oven, this is past the point of the shortbread drying out, it wants so be nice and white
- They do spread out, when cooking
- Pre heat oven to 150c
- Use a wooden spoon to squidge the butter in a bowl
- Add the sugar and salt
- Add the flour and ground rice, add more butter if it doesn’t form a dough
- Lay some baking parchment on a baking tray
- Roll dough into golf ball sizes and press into a thick disc with ball of hand, lay on the tray
- Bake for 30min