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Recipe by: Western Star
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12 minutes + 60 min refrigeration
Make the most wonderful gift of food with these exquisite shortbread. An easy Australian shortbread recipe that's wonderful to give any time of the year including Christmas.
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250g Western Star butter, softened
2/3 cup pure icing sugar
2 cups plain flour
1 cup rice flour
1 teaspoon caster sugar, for sprinkling
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Process all ingredients, except caster sugar together in a food processor until mixture resembles fine breadcrumbs.
Press mixture together until it forms a dough. Divide dough in two and refrigerate.
Roll out dough between 2 sheets of baking paper until 5mm thick.
Using a star-shaped cutter, cut shapes from dough. Transfer to prepared trays. Sprinkle with caster sugar if desired.
Bake at 160°C for approximately 30 minutes or until dry and firm but still pale. Transfer to a wire rack to cool completely. Dust with icing sugar. Serve.
Tips & Hints:
Shortbread will keep in an airtight container for up to 1 month.
Check your shortbread while baking as cooking times and oven temperatures may vary
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2 years 10 months
I see in the preparation time there’s a 60 min refrigeration time but in the method it doesn’t say when to do it.
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