Banana SundayKumora Studio · AI-assisted

Ingredients

• 200 g unsalted butter, softened
• 90 g superfine sugar, plus 5 g for sprinkling
• 280 g plain flour
• 40 g rice flour
• 2 g fine salt

Let’s make it

1. Beat the softened butter and 90 g sugar until smooth and creamy, about 2 minutes; avoid whipping in lots of air.
2. Mix the plain flour, rice flour, and salt together. Add to the butter mixture and stir just until a soft dough forms. If it looks crumbly, gently press it together by hand.
3. Shape the dough into a flat rectangle, wrap, and chill for 30 minutes. Line a baking sheet with parchment.
4. On a lightly floured surface, roll the dough to about 1 cm thick. Trim the edges and cut into 16 fingers, each about 2.5 x 7 cm. Arrange them on the sheet with space between.
5. Prick each finger several times with a fork, then sprinkle lightly with the remaining 5 g sugar. Chill the tray for 30 minutes while the oven heats to 160°C conventional (140°C fan).
6. Bake for 20–25 minutes, until the edges are just pale gold and the tops remain light. Cool on the sheet for 10 minutes, then transfer carefully to a rack to cool completely.
7. Store fully cooled shortbread in an airtight tin at room temperature for up to 1 week. The recipe contains wheat and dairy; check ingredient labels for other allergens.

Kitchen notes

This is an AI-assisted recipe in development and has not been kitchen-tested. The photo is decorating inspiration rather than a tested result.

Recipe in development · not kitchen-tested.