This shortbread recipe is deliciously buttery, melt in the mouth. Even better, it's ridiculously easy and stamps really well.
- 1¾ cups (260 grams) Plain Flour
- ¼ cup (35 grams) Rice Flour
- 200 grams Salted Butter, softened to room temperature and roughly chopped
- ½ cup (65g) Icing Sugar
- Line a large tray with baking paper
- In a large bowl, sift icing sugar and add butter. Cream with an electric beater until light and fluffy.
- Sift the rice flour and a third of the plain flour and add to the butter/sugar mix. Stir to combine. Continue to add in sifted flour and stir until the mixture combines and forms a dough.
- Place the dough on a large oven tray lined with non greased baking paper. Roll out dough to about 6mm (¼ inch) thick. Chill in fridge for at least 1 hour.
- After chilling, remove the dough from the fridge. Dust the cookie stamp lightly with flour, tap off any excess, press firmly onto the dough and remove.
- Use a cookie cutter to cut out the stamped cookie. Repeat using all of your dough. Carefully remove the excess cookie dough and place back into the fridge to chill for 20 minutes. This will help the design to "set" before baking.
Repeat with the remainder of the dough.
- Remove from the fridge and bake cookies in a 175°C oven for approximately 10-12 minutes or until edges are very lightly brown and cookies are cooked through. Allow to cool for 2 minutes, then transfer cookies to a wire rack to cool completely.