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Jo Hayes' Bakes Up A Christmas Storm: Traditional Shortbread

Jo Hayes our journalist is bringing her Christmas baked goods each day this week.

Today's recipe is Traditional Shortbread!


250g butter, softened
3/4 cup (155g) caster sugar
1 teaspoon vanilla extract
2 cups (300g) plain flour, sifted
1/2 cup (90g) rice flour, sifted


Step 1: Preheat oven to 160°C. Grease 2 oven trays. Line with baking paper. Using an electric mixer, beat butter, 2/3 cup sugar and vanilla until light and fluffy. Stir in sifted flours.

Step 2: Divide dough into 2 portions. Shape into 2 discs. Roll 1 portion between 2 sheets of baking paper to form a 20cm round. Carefully transfer to prepared tray. Repeat with remaining dough.

Step 3: Using a small knife, score each round into 8 wedges, being careful not to cut all the way through. Pinch edges of rounds to form a scalloped effect. Prick top of rounds with a fork. Sprinkle with remaining sugar.

Step 4: Bake for 20 minutes or until golden, swapping the trays halfway through cooking. Cool on the trays and then serve.

Recipe from Taste.com.au

Top photo: Stock Image

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