David Herbert’s classic shortbread biscuits
These classic biscuits should be satisfyingly crumbly and dry, with a melt-in-the-mouth texture.
For a one-off end-of-year Christmas cooking special, David Herbert, a beloved fixture in The Weekend Australian Magazine for more than 15 years, shows us how to create his classic shortbread biscuits. Enjoy this lovely recipe.
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- Lemon biscuits: a ray of sunshine
- Cardamom & lemon shortbread recipe
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Classic shortbread biscuits
These classic biscuits should be satisfyingly crumbly and dry, with a melt-in-the-mouth texture. The rice flour gives the shortbread a wonderful grainy texture.
Ingredients
- 250g unsalted butter, at room temperature
- 120g caster sugar
- 200g plain flour
- 80g rice flour
Method
- Preheat oven to 150C (fan-forced). Line two baking trays with baking paper. Beat the butter in a bowl with a wooden spoon until soft and smooth. Add the remaining ingredients and work with the spoon until blended. Knead the dough lightly on a floured surface to form a firm dough, then chill for 20 minutes. Divide the dough into two portions.
- Roll each out between two sheets of baking paper to a thickness of 5-7mm. Cut into shapes using a cookie cutter, gently re-rolling the dough trimmings to cut out more rounds.
- Place on the baking trays and bake for 15-20 minutes, or until pale and dry. Alternatively, roll out each dough portion into an 18cm circle. Mark each circle into wedges with a knife, prick the surface several times with a fork, sprinkle with extra sugar and bake for 35-40 minutes. Remove from the oven and leave to cool.
- Makes 35-40 biscuits, or 2 large rounds
Win 1 of 12 spaces in an intimate live cooking class with David Herbert.
The Australian Plus members can enter for the chance to win 1 of 12 places in an intimate cooking class with David Herbert. Find out more here. T&Cs apply.