To my mind, of all the sweet treats my mother made when I was young, shortbread always seemed the most luxurious and perhaps surprisingly, the most “exotic”. Set against the kaleidoscope of Malaysian desserts that I grew up with, shortbread seemed the epitome of Western refinement – something the lords and ladies of Windsor would perhaps nibble on, whilst sipping on their Earl Grey at teatime. In a childhood saturated with deep-fried bananas and glutinous purple layer-cakes, there was something about the buttery simplicity of shortbread that echoed a colonial restraint that appealed to my early sense of identity. That my mother made very good shortbread, made me feel different; it, in part, made me feel just a wee bit more British.
The secret to my mother’s shortbread is, however, an altogether un-British Asian ingredient: rice flour. This elevates the shortbread to another level; giving it an amazing texture and makes for an even crisper biscuit bite.
For more Sweet Treats from The Muddled Pantry, please click here
Note: Try to use rice flour sourced from an Asian supplier rather than from a health shop as the former seems to be finer and gives a better finish.