We are feeling very traditional and have created a fantastic shortbread using dextrose. This is easy to make and perfect with a cup tea.
We’ve created the classic wheel shaped shortbread with wedges to enjoy. However you can make the shortbread into any shape you desire.
- Makes: 16 slices
- Tray: 1 biscuit tray lined with baking paper
- Oven temperature: 150°C (140°C if using fan forced)
- Baking time: 30-35minutes
160g softened chopped butter
1 cup plain flour
1/2 cup rice flour
1/4 cup The Sugar Breakup Dextrose Powder
Putting it together:
- Preheat oven to 150°C. Line the baking tray with baking paper. Using a bowl, draw a 18cm circle on to the baking paper lining the biscuit tray.
- Place the plain flour, rice flour, dextrose and butter into a bowl and mix with your fingers until it resembles fine bread crumbs.
- Turn the mixture out onto a lightly floured surface and mix with your hands and gather into a smooth ball.
- Place dough onto baking tray and using your hands or a rolling pin, press the ball of dough until it fits the drawn 18cm circle. Pinch the edges for decoration and using a knife score it into the 16 slices.
- Bake for 30-35 mins until it’s golden in colour. Cool for 5 mins and then transfer to a wire rack and when cooled break it into it’s wedges.
- Place both flours, butter & dextrose into the mixing bowl and mix for 5 sec/speed 8 or until the mix looks like breadcrumbs.
- Then knead 40sec/mixing bowl/knead.
- Turn out onto the floured surface and do the same to prepare the shortbread in the first set of instructions (ie: from point 3 onwards).