Recipe: The Nest Shortbread
Preheat oven to 140°C
Grease and line a baking tray
- 225g Butter
- 100g Caster
- 100g Ground Rice
- 225g Plain Flour
1. Cut the cold butter into cubes and rub into the flour until it resembles fine breadcrumbs. Add the ground rice and sugar and bring the mixture together.
2. Using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray cover with cling film and use a knife to smooth the surface until there are no wrinkles (it should be completely smooth and even).
3. Place in the fridge for at least 30 minutes before baking.
4. Heat the oven to 140 degrees, remove cling film and then prick the surface with a fork and bake for 20/30 minutes until its pale and golden.
5. Remove from oven and sprinkle with caster sugar leave to cool for a few minutes and then mark into slices.
6. Shortbread will keep in an air tight container for up to 1 week.
We serve shortbread triangles with whipped cream and fresh Herefordshire strawberries to a great response.
This recipe was kindly provided by Neil from The Nest near Ledbury, a Family Friendly Deli Cafe serving local and Artisan produce.
You can find The Nest on the Hereford Road, a few miles outside Ledbury.