Melt-in-the-Mouth Shortbread
Discover the secrets to making tender, melt-in-the-mouth shortbread. Originally thought to be a simple recipe, this guide reveals the essential rules for perfecting this biscuit classic!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Cooking tools:
- Rolling pin
- Cookie cutter
- Tart pan
- Cake pan
- Cooling rack
- Sifter
- Oven
- Mixing bowl
- Wooden spoon
- Fork
- Baking sheet
- Parchment paper
- Airtight container
Ingredients
- 150g unsalted butter, cut into small pieces, softened
- 75g caster sugar (I like to use vanilla sugar), plus extra for dredging
- 150g plain flour
- 75g rice flour
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