Recipes

Scotch Shortbread 3

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
375 g Butter (unsalted) 1½ cups
125 g Icing Sugar 1 cup
400 g Laucke Wallaby Flour 2½ cup
100 g Rice Flour 10 tbsp

Method

  1. Preheat oven to 160°C.

  2. Mix the icing sugar through the butter.

  3. Sieve the Laucke Wallaby Flour and Rice Flour together then combine carefully into the other ingredients - Do Not Over mix.

  4. With the use of a mould, press the biscuit mass into the desired shape and cut off excess. Place carefully onto tray.

  5. Bake at 160°C for approximately 40 minutes or until just golden.

Helpful Hints

  • Creaming the fats will result in over-aerated dough and collapse in the oven.
  • Overmixing the dough will result in release of the oil during baking and flattening of the biscuits.
  • Completed dough should be kept covered at all times.
  • The dough should be pressed into moulds, or pinned out and selected shapes cut.
  • Dough scraps can be rolled into balls, and flattened with the back of a spoon prior to baking.

  • Laucke Specialities
  • Bake: 40 minutes
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