Resting time: 1 hour
cooking time: 1 hour
Makes 8 biscuits
5oz/150grm plain flour
pinch salt
1oz/30grm rice flour or ground rice
2oz/60grm caster sugar
4oz/125grm butter


Sift the flour, salt and rice flour into a bowl. Add the sugar and grate in
the butter taken straight from the fridge, into the dry ingredients. Work the mixture with the
fingertips until it resembles breadcrumbs.

Press the mixture into a 7in. straight sided sandwich tin and level the top with the back of
a desert spoon. Prick the top all over with a fork and make the mixture into eight equal portions,
cutting through to the base of the tin.

Chill the shortbread in the fridge for 1 hour, then bake in the centre of a
pre-heated oven, 300f/150c (mark 2), for about 1 hour or until pale-straw coloured.

Cool the shortbread in the tin before cooling completely on a wire rack. Break into wedges.

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