Simple but delicious shortbread recipe. This recipe works well with cookie cutters because the butter content so it acts as grease in the dough to release easily from the cutters. You can chill it before cutting out your shapes if using very small or fiddly cutters but for most shapes you can roll and cut straight away. Great for baking with impatient kids!
Melted butter, to grease (optional)
250g butter, at room temperature
100g (1/2 cup) caster sugar
300g (2 cups) plain flour, sifted
90g (1/2 cup) rice flour, sifted
Preheat oven to 150°C. Brush 2 baking trays with melted butter to grease or use baking paper.
Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Gradually add the combined flour, beating on low speed until almost combined. Use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead gently until smooth. If the mixture is too wet add a little more flour and if it's too dry and crumbly add a dash of water.
Roll the dough out on a lightly floured bench to the thickness you desire and then cut out into whatever shapes you take your fancy. Sprinkle cookies with sugar at this stage if you aren't decorating with icing after they are cooked. Transfer cookies onto a baking tray and bake for approximately 12 - 20 minutes or until lightly golden in colour. Leave to cool on the tray for 10 minutes before transferring to a cooling rack to cool completely. Decorate as desired.
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