115g butter, cut into small pieces 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?