Shortbread Stars
Ingredients:
225g plain flour (1.5cups)
120g rice flour (2/3 cup)
100g caster sugar (1/2 cup)
pinch of salt
225g cold butter, coarsely chopped
Dark Lindt chocolate, melted
Method:
1. Preheat the oven to 150ºC. Line large baking tray with baking paper and lightly grease with melted butter.
2. Combine the flour, rice flour, sugar and salt in a large bowl. Use your fingertips to rub in the butter until it resembles fine breadcrumbs. Turn onto a slightly floured surface and knead until smooth.
3. Roll dough out until 1cm thick. Use a pastry cutter to cut shapes from dough and place on prepared tray.
4. Bake in oven for 45minutes or until shortbreads start to change colour.
5. Cool on trays for 1 hour. Dip half of shortbread in to melted dark chocolate and place on fresh baking paper. Refrigerate until chocolate has set.
Serve
225g plain flour (1.5cups)
120g rice flour (2/3 cup)
100g caster sugar (1/2 cup)
pinch of salt
225g cold butter, coarsely chopped
Dark Lindt chocolate, melted
Method:
1. Preheat the oven to 150ºC. Line large baking tray with baking paper and lightly grease with melted butter.
2. Combine the flour, rice flour, sugar and salt in a large bowl. Use your fingertips to rub in the butter until it resembles fine breadcrumbs. Turn onto a slightly floured surface and knead until smooth.
3. Roll dough out until 1cm thick. Use a pastry cutter to cut shapes from dough and place on prepared tray.
4. Bake in oven for 45minutes or until shortbreads start to change colour.
5. Cool on trays for 1 hour. Dip half of shortbread in to melted dark chocolate and place on fresh baking paper. Refrigerate until chocolate has set.
Serve
***Taste.com.au 'Shortbread'***
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