Strawberry Shortbread

Makes: 45 pcs    Ready in: 50 minutes

250g Organic butter, soft
80g Icing Sugar
3 tbsp Strawberry Fruit Spread
375g White Stoneground Flour
75g Brown Rice Flour

1. Preheat oven to 150°C.
2. In an electric mixer, beat butter, icing sugar and strawberry spread until light and creamy.
3. Sift flours and combine with the strawberry mixture until they form a crumbly dough.
4. Turn onto a lightly floured surface and press into a ball. Knead lightly. Cut dough in half. Roll each half out between 2 sheets of baking paper until about 5mm thick. Cover and refrigerate for 15 minutes.
5. Using a pastry cutter, cut shapes and place on baking trays lined with baking paper.
6. Bake for 15-18 minutes or until lightly golden underneath. Transfer to wire rack to cool. Store in airtight container. Will keep for up to 1 week without refrigeration.



This recipe is adopted from Ceres Organics - Organics in your Kitchen, 2009