Classic shortbread recipe

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  • Serves 8
  • 10mins to prepare and 30mins to cook, plus 2hrs for chilling
  • 224 calories / serving
  • Freezable
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Classic shortbread HERO

Preheat the oven to Gas Mark 3, 170°C, fan 150°C. Mix all the ingredients in a blender until they come together. Scoop out the dough and press into a 20cm (8in) fluted tart tin. Chill for 2 hours to firm.

Put in the oven and bake for 15 minutes. Remove and lightly prick all over with a skewer. Cut into 8 triangles and sprinkle with more sugar. Return to the oven for 10-15 minutes until golden and sandy to the touch. Allow to cool in the tin.

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Freezing and defrosting guidelines

This recipe can be frozen, after chilling it in the refrigerator for 2 hours (before the baking stage), and kept in the freezer for up to three months. Always defrost and heat thoroughly before eating.

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  • Ingredients

  • 125(g) (4oz) butter, at room temperature
  • 50g (2oz) caster sugar, plus extra for sprinkling
  • 150g (5oz) plain flour
  • 25g (1oz) ground rice
  • sea salt
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  • Energy 933kj 224kcal 11%
  • Fat 13.3g 19%
  • Saturates 7.8g 39%
  • Sugars 8.3g 9%
  • Salt 0.1g 2%

of the reference intake
Carbohydrate 25.2g Protein 2.1g Fibre 0.8g

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