Ok I admit it, I may have gone a bit overboard with Andrea’s spice mix this Christmas, but seriously can you have too much of something when it just tastes so good? I am on my third, or is it fourth, batch of spice mix now and I keep telling myself it will be the last, but what is Christmas without some shortbread and more to the point – spiced shortbread? 🙂
Adapted from Australian Womens weekly “Bake“
Makes 2 x 20cm round shortbread.
- 250gm Unsalted butter, cubed and softened
- 75gm Caster sugar
- 35gm Rice flour
- 335gm Plain flour
- 3 teaspoons Spice Mix
- White sugar for dusting shortbread.
Preheat oven to 150°C. Cover two trays with baking paper.
In a mixing bowl of a stand mixer beat butter and caster sugar until light.
Stir in plain flour and rice flour in two batches.
Knead mixture on a lightly floured work surface until smooth.
Divide mixture in half and make each half into a circle. Place on prepared oven tray lined with baking paper. Press out the circle with your hands until it measures 20cm in diameter. Pinch the edges of each round in your fingers to make a pattern around the outside edge.
Lightly score the top of the shortbread with a sharp knife to make eight wedges. Prick the top of the short bread with a fork and then sprinkle the top with white sugar.
Bake @ 150°C for 40-50 minutes.