This recipe will always remind me of my mum (aka ‘Grandma’). I’ll never be able to make it, especially long after she’s gone and not think of her because it’s a bit of her go-to staple. She seems to always have some shortbread on hand.
So from our family to yours, we hope you enjoy this buttery little biscuit. Please tag us in at Additive-Free Lifestyle on Insta if you make them, we’d love to see, and I’d love to show Mum.
I never really understand why people keep their recipes a secret, not when they can bring memories and joy like this little biscuit has done for me 🤍
- 10m
- 20m
- 30m
- 12
Ingredients
- 250 g salted butter, soft
- 115 g caster sugar
- 1 tsp. vanilla extract
- 250 g plain flour
- 70 g white rice flour
Instructions
Thermal Cooking Method
- Preheat oven to 160֯C and line two large baking trays with baking paper.
- Insert the butterfly whipping tool.
- Cube butter slightly and add to the mixing jug along with the sugar and vanilla. Cream for 10 seconds/speed 4. Scrape down the sides and repeat for 30 seconds.
- Remove the butterfly and scrape off any mixture.
- Add remaining ingredients and mix for 30 seconds/speed 4 or until incorporated well.
- Flour a bench with plain flour and roll out the mixture to approx. ½ cm thick. Cut shapes or slice squares, placing each piece well separated onto a baking tray. Prick the top of each piece twice with a fork making an indent.
- Cook for 12-14 minutes or until golden brown.
Traditional Cooking Method
- Preheat oven to 160֯C and line two large baking trays with baking paper.
- Cream the butter, sugar and vanilla with electric beaters until pale and fluffy.
- Add remaining ingredients and mix with a spoon until it comes together.
- Flour a bench with plain flour and roll out the mixture to approx. ½ cm thick. Cut shapes or slice squares, placing each piece well separated onto a baking tray. Prick the top of each piece twice with a fork making an indent.
- Cook for 12-14 minutes or until golden brown.
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