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Rice shortbreads
Makes 36 shortbreads Cakes, Bread and Pastries
Ingredients
- 250g unsalted butter
- 250g icing sugar
- 2 medium eggs
- 1tsp crushed cardamom
- 2tbsp rosewater
- 350g rice flour
- 3tbsp poppy seed
Method
Cream the butter and sugar together. Add the eggs, one at a time, beating constantly until the mixture is smooth. Stir in the cardamom and rosewater. Add the rice flour, a quarter at a time, beating until the mixture is smooth. Form the dough into a ball, with your hands, cover with plastic wrap, and refrigerate for 6 hours.
Preheat the oven to 190°C/375°F/Gas 5. Roll 1tsp dough at a time into a ball and, using a fork, press down to make an imprint, then sprinkle with poppy seeds. Bake for 10 minutes until the shortbreads are firm but still white. Let them rest on the baking sheet for several minutes before removing to a rack to cool. Store in an airtight container
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