Nanna’s Shortbread

Christina ReynoldsDietetics, Recipes

Nanna’s shortbread


250 g butter

1 ½ cups plain flour

1 cup self raising flour

2 tbsp rice flour

170 g icing sugar

½ tsp vanilla extract


  1. Preheat the oven to 180o Lightly grease a rectangular baking tray with butter and line with baking paper.
  2. Sift flours together into a large mixing bowl.Use your fingertips to rub the butter into the flours until it resembles fine breadcrumbs.
  3. Add the icing sugar and vanilla extract to the mixture. Mix together with a knife using a gentle cutting motion.
  4. Press the mixture into the prepared tray. Smooth the top gently with the back of a spoon.
  5. Score the slice into pieces, being careful not to cut all the way through. Prick the top of the shortbread with a fork.
  6. Bake for 30 minutes or until light brown.
  7. Stand for 5 minutes before cutting the shortbread along the score lines with a sharp knife.
  8. Allow the shortbread to cool in the tray before removing.


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