Pecan and Mango Shortbread Biscuits

Shortbread has its name because of its crumbly texture high fat content, provided by the butter. The word “shortening” refers to any fat that may be added to dough producing a short or crumbly texture.

Ingredients make 16 pieces

250 g soft unsalted butter

½ cup caster sugar (110g)

½ cup rice flour (65g)

2 cups plain flour (320g)

100 g toasted and finely chopped pecan nuts

100 g finely chopped dried mango

Method

Preheat oven to 150ºC. Beat butter and caster sugar until light and creamy, combine with rice and plain flour. Mix in pecan and mango and knead the shortbread until evenly combined. Place the shortbread on a baking paper covered round 25 cm pizza tray and press the dough to fill the tray. Prick the shortbread with a fork and cut in 16 slices. Bake in the oven for approx. 30 minutes.

Note: Use any finely chopped dried fruit instead of mango such as dates, apricots and figs. Substitute pecan with nuts like walnut, almond or hazelnuts.