This is hands-down my favourite shortbread recipe. I won’t even make another because I know this one delivers every time.
Get the kids involved in this one, they’ll love it.
So buttery, so good. Mmm…Christmas.
225g plain flour
1 pinch of salt
115g rice flour
115 castor sugar
225g butter, room temp
Sieve flour, rice flour and sugar into a bowl. Rub in butter with your fingers and knead until a smooth paste forms. Turn onto a floured board and make a shape or shapes as desired. Prick with a fork and place on a cold greased oven tray. Cook in a slow oven (about 150) until pale brown. This can be anything from 20 -40 mins in my experience (ovens vary so much) so check them often until you find your groove.
They keep well in an airtight container for about a week.