{Satch's Shortbread}

After more than a week with two sick peas, fevers, burst eardrums, midnight trips to the kids hospital resulting in days of forcing antibiotics into one of them, I am exhausted and in need of a cup of tea and lie down, alas no lie down possible so a cup of tea and a biscuit will have to do.

This is my own shortbread recipe, I can claim them as mine as the recipe came about after many trials, disappointments and lots and lots of butter !! I can make them with my eyes closed and that's precisely why I am making them today .... yawn.


...the dough
250g butter softened
1/2 cup caster sugar heaped
2 cups plain flour
2 tbsp rice flour
1/4 tsp salt

Preheat oven to 160. Cream the butter and sugar then add in the flour, rice flour and salt and combine till it almost comes together, drop the dough out onto your bench and knead it gently for a couple of minutes then put down a sprinkling of flour and roll the dough out to 1cm thick, no thinner.


Cut out your shapes, pop them onto a lined tray, press them or poke them with a folk and bake for 20 - 25 minutes, you don't want them to colour, transfer to a rack to cool.