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Ingredients
- 250 g butter, softened
- ½ cup icing sugar, sifted
- l⅔ cups plain flour
- ¼ cup rice flour
Method
1. Beat butter and icing sugar in a bowl with an electric mixer until light and fluffy. Sift in flours; combine well with a wooden spoon.
2. Press dough into a ball; knead lightly until smooth. Pat dough into 1 × 23 cm round tin, or into large 23 cm round, about 1 cm thick on greased baking tray.
3. Score into fingers or wedges. Pierce with fork. Bake at 140°C for 35–40 minutes, or until set and browned.
4. Cool on trays for 2–3 minutes. Transfer to a wire rack. When almost cool, cut through lines into pieces (try using a bread knife in a sawing motion for neat pieces). Cool shortbread completely. Store in an airtight container.
