Wye-Oh-Wye Shortbread

Name: Wye-Oh-Wye Shortbread
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 triangles
Ingredients: 4 ounces softened butter; 2 ounces caster sugar, plus extra for sifting; 5 ounces plain flour; 2 ounces rice flour

Submitted by Tina and Dave

"I made shortbread once in the early '80's and it was a disaster! Zaar has improved my confidence so I had another bash. Success! This came from a book on British Dairy Foods."

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photo by Tina and Dave

Ready In:: 50mins
Ingredients:: 4
Yields:: 8 triangles

ingredients

4 ounces softened butter
2 ounces caster sugar, plus extra for sifting
5 ounces plain flour
2 ounces rice flour

directions

Light oven 325f, 170c, gas mark 3.
Lightly grease and flour a 7" diameter oven-proof dish(I used the one in my photo).
Cream butter and sugar until light and fluffy.
Gradually add the flour and ground rice and mix until smooth.
Press mixture into the dish. Using a fork, prick well all over. If you wish, you can pinch a pattern around the edge using your finger and thumb.
Mark into 8 triangles with a sharp knife.
Bake for about 40 mins until a nice pale golden colour.
Leave to rest for 5 mins, then cut into triangles and sift with castor sugar (I think I'll try cinnamon sugar next time).