Tuesday, March 5, 2013

~Viennese Shortbread Biscuits~

250g (8oz) butter
1/4 cup castor sugar
1/2 teaspoon vanilla
1 3/4 cups plain flour
1/4cup rice flour
pinch salt

Cream together butter and sugar until light and fluffy. Add vanilla, beat until combined. Fold in sifted flours and salt. Fill into piping bag fitted with fluted tube. Pipe into straight lengths or different shapes on lightly greased oven trays. Bake in moderate oven at 180 degrees for 12 to 15 minutes or until light golden. Cool on trays.

Leave plain or dip end in about 125g (4oz) of melted dark chocolate for yummy & pretty effect.

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