I know that I have posted a shortbread recipe before, but after spending 5 hours continuously making shortbread for a wedding I wanted to make a note of my definitive version.
250g salted butter (slightly softened)
250g plain flour
125g rice flour
125g castor sugar
Preheat your oven to 180 degrees centigrade or equivalent.
Measure all the ingredients into a big bowl.
Rub the mixture between your fingertips until it resembles fine breadcrumbs. This shouldn’t take any more than a couple of minutes.
Squeeze the breadcrumbs together to form a ball of dough.
Roll the dough between 2 pieces of baking parchment to a depth of approximately 1cm then cut out small rounds using your favourite cutter.
Put your biscuits onto a lined baking tray and bake for 10 – 14 minutes.
Leave on the tray for another 5 minutes before transferring them onto a cooling rack to cool completely.