Shortbread is generally associated with Scotland and was popular at the royal table in the 16th century. It is an unleavened biscuit, traditionally made from 1 part white sugar, 2 parts butter, and 3 parts oatmeal flour. It is often made in finger shapes or in a large round slab.
1 cup plain white flour
1/2 cup caster sugar
1/4 cup rice flour/semolina
½ cup vegan margarine or non-dairy butter
- Line a baking tin with greased paper.
- Sieve the flour. Add the rice flour and sugar. Knead in the vegan margarine or butter. When the mixture binds, pack it into the tin. Prick the top of the dough with a fork and crimp the edges with your thumb.
- Bake at the bottom of the oven at 170°C until firm and lightly browned (about 1 hour.)
- Move onto a wire cooling tray and sprinkle the top with extra caster sugar.
Serves 8 people
Recipe supplied by Toni Brockhoven, Cape Town, South Africa
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