Shortbread

Ingredients

• 250g butter (normal, not unsalted)
• 375g plain flour
• 125g caster sugar
• 4 heaped tbsp McKenzies rice flour

Method

Cream butter and sugar in mixmaster until very white and fluffy with no graininess. Sift flour and rice flour into separate bowl, then gradually add it to the butter mix and work it in by hand, then knead until pliable.

Divide into four and roll out until about 1/2 inch thick, working it into rounds. Either place in 7 inch sponge tins or bake flat on oven tray.

Pinch edges and prick with fork. Bake in moderate oven (160 - 180) until just lightly coloured. Cut with knife while still hot and cut into 8 pieces leaving in tin until cool.

Source

Gram