Ingredients:
450g butter, softened
220g caster 'superfine' sugar
600g flour
200g white rice flour
icing sugar
Method:
Work the butter with an electric mixer until it is smooth and creamy. Then gradually work in the sugar, creaming thoroughly. Mix the flour and rice flour together, then sift into the butter a little at a time, mixing in quickly.
Lightly dust two sheets of wax paper with icing sugar. Roll out one-third of the dough between the two sheets until it is 1.5 to 2 cm thick. Shape and cut dough (for professional results use a fan cutter with fluted edges) otherwise slice into fingers with a knife. Place the individual segments on greaseproof paper then prick them several times with a fine-tined fork so that it goes all the way through. Bake in a preheated oven at 160°C (320°F/Gas Mark 3) for 5 minutes, then at 150°C (300°F/Gas Mark 2) for 15 to 20 minutes.
Note: Baked shortbread should be light in colour, not browned at all — just a trifle tan on the bottom, so it pays to watch the shortbreads carefully during the last few minutes of cooking. They are a perfect snack with tea or coffee.
Click on the image, above to submit to Pinterest.