Wednesday, 2 March 2011

Pecan & toffee shortbread

I have been trying to find the perfect shortbread recipe for a while now & I think this recipe by Lorraine Pascale from BBC 2's Baking Made Easy is it!
You can add whatever you want to these cookies, chocolate chunks, cranberries, lime zest ....

130g butter, softened
60g caster sugar
130g plain flour
60g rice flour

Preheat the oven to 150oC.

Cream the butter & sugar together until pale and fluffy.

Add the flours (& nuts/ chocolate etc if using) to the creamed butter & sugar.  
Mix until a dough forms (this should be quite crumbly, but it will stick together eventually).

Once the dough it formed wrap in cling-film and refrigerate for about half an hour.

Take the dough out of the fridge and roll out on a floured surface.  Cut into shapes and place onto a tray lined with baking parchment.  Bake until firm to touch.

No comments:

Post a Comment