Materials

Sticky rice flour 135g Plain flour 135g

Butter 180g

Supplement

Powdered sugar 70g Salt 2g

Sticky rice butter shortbread steps

1.? Whip the butter, then add the powdered sugar and whip well. When it is cold the butter is very hard, I will cut the butter in a stainless steel bowl under water to melt, and then poured into the special container of the electric mixer to put the window to cool down for a while to put (outdoor in winter can be colder than the freezer of the refrigerator), and then slowly whipped, the butter will slowly solidify. (See the picture above is melted and not fully solidified, the picture below is already solidified and whipped finished)

2.? Mix the flour and sticky rice flour evenly sifted and add salt, put into the whipped butter, slowly knead, it will be dry, as much as possible into the dough, but can not be pressed hard, the texture will be hard. I got 3 doughs to make it even

3.? Put the dough on a baking sheet and flatten it with a rolling pin, cut it into pieces and make holes, because it is soft so put it in the freezer for 1 hour.

4.? Ice hardened pastry broken and arranged on the baking sheet Note the spacing

5.? Preheat the oven, 180 degrees Bake for 10 to 15 minutes, then turn the heat down Bake until there is no sound of nuisance and then turn off the fire

Tips

Salt should be mixed well, otherwise it will be accidentally very salty.

Keep kneading lightly, just enough to get the dough to come together.

Bake it until it's brown and it's done, don't turn brown