Shortbread Cookies

This recipe is taken from Aunty Yochana. The sweetness is just nice, hence do not need to reduce the sugar. But I find that it is a little too flaky, didn't really achieve those melt-in-your-mouth texture. Perhaps, I will try reducing the rice flour next time.


Ingredients:

120 gm. Plain flour
60 gm. Rice flour
60 gm. castor sugar
120 gm. SCS Butter (rroom temperature)
1 tsp. Vanilla Essence
1 Tbsp. fine sugar - for sprinkling

I have added about 1 tbsp of chopped rosebud tea leaves for the fragrance. And also did another portion using my all time favorite cranberry. (optional)

Method:

Mix all the ingredients together. Do not overwork your dough. Knead lightly only and the lesser you knead, the flakier the shortbread becomes. Make into small balls and press with a cookie stamp. Sprinkle some fine sugar on top.

Bake at 160C for about 15 mins. Cookies should be pale colour after baking.