plus extra for greasing 174g GF plain flour plus extra for dusting 55g castor sugar Pinch of salt
1. Preheat the oven to 150OC. Grease a loose-bottomed 20cm round tart tin* with the extra butter. 2. Mix together the flour, salt and sugar in a large bowl. Rub the butter into the dry ingredients until a dough forms. Do not overwork the dough otherwise it will be tough.
3. Lightly press the dough into the tin, spreading evenly. Gently cut 8 lines into the dough, then prick all over with a fork (for presentation make each piece Identical).
4. Bake in the oven until firm to touch and just coloured (this can take anywhere from 35-65mins depending on oven and thickness. You will need to keep an eye on it the first time you cook the shortbread, then make a note on cooking time)
5. Cool in the tin for a few minutes, then cut into pieces using the lines you marked out. Transfer to wire rack to cool completely.
Note: if you do not have a tart tin you can use any other tin, such as spring platform pan or biscuit tray. If using biscuit tray, line with baking paper. Mark paper with a 20cm circle (you can use a bowl). Lightly press dough into the shape of the circle and pinch ends for presentation before baking.
I made this tonight for my housemate and it bombed :( The dough was really "wet", so after one batch I put the rest of the dough in the fridge to firm up a bit. The biscuits didn't hold the shape at all and became one large super-thin cookie, even the batch I made from the chilled, firmer dough. Help?