Shortbread

Ingredients

175g softened butter

75g caster sugar

175 g rice flour

75g cornflour

1/4 tsp xanthum gum

Method

1. Preheat the oven to 150c 

2. Line several baking sheets with baking parchment.

3. In a free standing mixer with a paddle blade , food processor or with a wooden spoon, beat the butter and sugar together until well blended and light and creamy.

4. Next add in the cornflour, rice flour and xanthum gum, mix until combined and forms a dough.

5. Roll out the mix on a surface dusted with rice flour, cut out into desired shapes, I cut mine quite small as they are very light so hold their shape better that way. I either use a 3 cm in diameter round cutter or I cut them into 2cm small squares.

6. I place the on the baking sheets to all for spreading and then chill int the fridge for 10 minutes.

7.Once it has been chilled then I bake for about 30 minutes if you have a fan oven otherwise it may take up to 40 minutes. They are done when they are golden and leave then in situ until they are cool.

Variations

Lemon- Add grated rind of 1- 2 lemons depending on how large they are and how lemony you like it.

Chocolate- Add 125 g chopped plain chocolate 

Chocolate and orange- Add grated rind of one orange and 125g plain chocolate

Lavender- Add a sprinkling of either fresh or dried lavender flowers off the stalk (about a teaspoon but depends on how strong you want it)
Edible flowers- roll into the dough any edible flowers you like, I like to use violas, cornflower petals (I always pull the petals off the cornflowers), lavender or dried or fresh rose petals but use whatever you desire just be sure the flowers are edible ones and are free of pesticides and make sure you only use the edible parts, some flowers may have edible petals but the stamens or other parts may not be so always make sure you check first. Roll the petals in and cut out and bake as per above, the flowers will fade but it gives the shortbread an almost vintage look!

Brown sugar chocolate shortbread

1. Make up the dough as above adding 125g chopped plain chocolate,
2. Once the dough is made roll into along cylindrical shape about 3cm in diameter and wrap in greaseproof paper, it may be better to do two cylindrical shapes.

3. Chill for about 15 mins and then when it is suitably firm, remove the greaseproof paper and brush with beaten egg.

4. Roll the dough cylinder in demerara sugar, you may have to sprinkle on also to get it covered. 

5.Very carefully slice the dough into discs about 1cm thick, you may hit chocolate chunks as you go and the dough may break but don't worry just squidge it together into a disc again.

6. Place on the baking sheet and bake in exactly the same way as above.