Total time: 25 minutes, plus chilling
Makes: about 25
125g unsalted butter, softened
50g Tate & Lyle Golden Caster Sugar, plus ½ tbsp extra for scattering
¼ tsp vanilla extract
1 lemon, zest
150g plain flour
2 tbsp rice flour (or use 2 more tbsp plain flour)
¼ tsp fine salt
50g dried blueberries
1. Put the butter in a mixing bowl and beat well with a wooden spoon until pale and fluffy – about 2-3 minutes. Beat in the sugar for another minute, then briefl y beat in the vanilla and lemon zest.
2. Sift in both flours and the salt, then beat into the mixture until just combined (it might be quite crumbly); stir in the blueberries. Bring the mixture together with your hands and shape into a flat disc.
3. Roll out between 2 sheets of baking parchment to about 0.3cm thick; chill for 30 minutes. Preheat the oven to 180˚C, gas mark 4. Peel off the top layer of parchment and stamp out rounds using a 5-6cm fluted biscuit cutter. Lay, well spaced out, on parchment-lined baking trays.
4. Scatter the biscuits with the extra caster sugar and bake for about 8-12 minutes, rotating the trays halfway, until lightly golden; you may need to do this in batches. Transfer to a wire rack to cool completely
Rice flour helps to give shortbread its crumbliness (also known as ‘shortness’). If you don’t have any, you can just use plain flour instead.
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