Ingredients

Ingredients

• 110g/4oz butter
• 55g/2oz caster sugar
• 110g/4oz plain flour
• 55g/2oz rice flour

Method

1. Set the oven to 170C/325F/gas mark 3.
2. Beat the butter until soft, add the sugar and beat until pale & creamy.
3. Sift in the flours and work to a smooth paste, the dough should be soft and pliable.
4. Place a 15cm/6-inch flan ring on a baking sheet and press the short bread paste into a neat circle. Remove the flan ring and flatten the paste slightly with a rolling pin. Crimp the edges. Prick lightly with a fork.
5. Mark the shortbread into 6 or 8 wedges, sprinkle with a little extra caster sugar and bake for 40 minutes until a pale biscuit colour. Leave to cool for 2 minutes and then lift on to a cooling rack to cool completely.
6. Store the shortbread in a air tight container