248 Christmas shortbread This easy recipe can make three different styles of shortbread. Each style of shortbread will require one set of ingredients. Oven setting: CircoTherm® METHOD Serves: Makes 2 x 18cm discs or approx. 20–40 biscuits TRADITIONAL SHORTBREAD Preparation time: 15 minutes Preheat oven on CircoTherm® to 150°C. Line enamel tray with baking paper. Cooking time: 15–30 minutes Mix together the plain flour, rice flour and salt in a medium bowl. Add the sugar Level of difficulty: Medium and stir to combine. Add the butter and rub together with your fingertips until the mixture begins to bind together. Lightly knead to form a dough. Divide the dough into two and shape into two flat discs approximately 18cm, pinch to make INGREDIENTS a decorative edge, prick all over with a fork and score with a knife into eight 275g plain flour portions. Bake for 30 minutes or until pale golden brown. Allow to cool on the 100g rice flour tray. Cut into portions and store in an airtight container. ½ tsp salt 110g caster sugar LEMON AND BLUEBERRY SHORTBREAD 250g butter, cubed and softened Mix together the flour, rice flour and salt in a bowl. Combine the sugar and butter in a bowl of an electric mixer and mix until light and fluffy. Stir in flours, add the Variations: lemon rind and dried blueberries and form a dough. Divide into two, form two Grated rind of 1 lemon logs and wrap with plastic wrap. Refrigerate for at least ½ hour or up to 1 week. ½ cup dried blueberries When ready to bake, preheat oven on CircoTherm® to 160°C and line baking Raspberry jam trays with baking paper. Cut logs into ½cm slices and place on prepared trays. Bake for 10–15 minutes or until pale golden brown. Cool on trays before storing in an airtight container. JAM FILLED SHORTBREAD Mix together the flour, rice flour and salt in a bowl. Combine the sugar and butter in a bowl of an electric mixer and mix until light and fluffy. Stir in the flours and mix to form a dough. Preheat oven on CircoTherm® 160°C and line baking trays with baking paper. Between two pieces of baking paper, roll out shortbread to ½cm thick and using a 5cm round cutter cut out biscuits. Cut a small star using a NOTE decorative cutter from the centre of half of the biscuits. Cook for 10–15 minutes Dried blueberries are available at the supermarket. Any or until pale golden brown. Cool biscuits. Spread each whole biscuit with a flavour jam can be used for the jam filled shortbread. teaspoon of jam and top with a star biscuit. THE NEFF AUSTRALIA COOKBOOK OTHER TREATS A M T S I R H C E P I C E R S