I’ve done some research on the origin of shortbread and it dates back to Mary, Queen of Scots in the 16th Century. The flour blend was a combination of cake and rice flour. It is a strange combination and the slight crunch is a real treat from the traditional smooth biscuit.
The trick to tasty shortbread and we all know this, is a really good butter. There are also many ways of making this biscuit. Some prefer the butter to be cold so that blitzing is easier and others prefer the butter at room temperature.
I have to admit, I prefer the room temperature option. The good thing about making this biscuit is that you can never over beat it. So, the part where you add the sugar and butter, that part you can beat for at least 5 minutes to get a really fluffy butter/sugar combination. Then gradually add the flours and so on.
My best part (as always) is the drizzling of dark chocolate over the shortbread. I have to stop myself from moving the spoon from over the shortbread to my mouth. Warm melted chocolate… okay, enough now… lets bake.
250g soft butter
½ cup castor sugar
1½ cup flour
½ cup rice flour
1 tsp vanilla extract
¼ tsp salt
40g Melted dark chocolate
Heat the oven 180° C.
Combine the sugar and butter and beat till light and fluffy. About 5 minutes with a blender and lots more with elbow grease. Add the vanilla.
Gradually add the mixed flour and salt, till it resembles crumbs.
Remove and knead for a few seconds. Press into a 19cm buttered round tin or medium square dish, and prick the dough with a fork.
Bake for 40 – 50 minutes or till golden brown.
Remove, and slice the biscuit. Drizzle the melted chocolate over the biscuit and leave to cool.
Serve as desired.