Ingredients

Steps

• Cream the butter and sugar in a large bowl until pale and fluffy.
• Stir in the plain flour, rice flour, and salt until the mixture is smooth.
• Press the dough into a 20cm loose-bottomed cake tin and smooth the surface.
• Crimp the edges, score into eight pieces, and prick each piece with a fork.
• Chill the tin in the fridge for 30 minutes to firm the dough.
• Preheat the oven to 170°C.
• Bake the shortbread for 30–35 minutes until pale golden-brown.
• Sprinkle with caster sugar and cool slightly in the tin before transferring to a wire rack.