Traditional shortbread wheels
Buttery and crumbly and oh-so sweet, traditional shortbread wheels are a Christmas staple. Why not wrap some in cellophane for a simply tasty gift?
- 25 mins preparation
- 35 mins cooking
- Makes 2 Item
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Ingredients
Traditional shortbread wheels
- 2 cup plain flour
- 1/3 cup pure icing sugar
- 1 tablespoon rice flour
- 250 gram chopped butter
- 1汤匙糖
Method
Traditional shortbread wheels
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1Preheat oven to moderately slow, 160°C. Line two oven trays with baking paper.
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2Sift flour, icing sugar and rice flour into a large bowl. Rub in butter using fingertips, until mixture resembles breadcrumbs. Press mixture together to form a dough.
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3Turn out onto a lightly floured surface. Knead gently. Halve mixture. Roll or press out each piece until about 1cm thick. Place onto trays.
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4Decorate edges by pinching with fingertips. Mark out 8 equal wedges on each round with a sharp knife. Prick all over with a fork. Sprinkle with sugar. Bake 30-35 minutes, until golden.
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5Cool in trays 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.
Notes
For a variation, add 1/2 cap well-chopped macadamias or pecans to the dough. To reduce baking time, shape tablespoons of mixture into rounds, arrange on trays and top with half a cherry or nut.
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