I decided to do a spot of baking for my mum and mother-in-law this Mother’s Day. I came across this recipe on www.taste.com.au and decided it would be perfect. I’ve copied the original recipe here, but as you can see, I cut the mixture into shapes and baked for about 25 minutes. I then used fondant as a base on the biscuits, then decorated with ready-to-use icing – easy! Hopefully the mums with enjoy these with a nice cup of tea 🙂
- Melted butter, to grease
- 250g unsalted butter, at room temperature
- 125g (3/4 cup, lightly packed) brown sugar
- 1 tsp vanilla extract
- 190g (1 1/4 cups) plain flour
- 135g (3/4 cup) rice flour
- 1 1/2 tsp ground cinnamon
- Icing sugar mixture, to dust
Preheat oven to 150°C. Brush two 8.5 x 25cm bar pans with butter to lightly grease. Line base and 2 long sides with non-stick baking paper, allowing sides to overhang.
Use an electric beater to beat together the butter, sugar and vanilla in a bowl until well combined. Sift the combined flours and cinnamon over the butter mixture. Use a wooden spoon to stir until well combined.
Divide the mixture into 2 portions. Press 1 portion into each of the prepared pans. Score the shortbread crossways, about 1cm deep, into 12 even pieces.
Bake in oven for 50 minutes or until lightly browned. Set aside in the pans for 30 minutes to cool slightly, before transferring to a wire rack to cool completely. Dust with icing sugar to serve.