This is a foolproof, fail-safe, easy shortbread recipe for perfect shortbread every time. The key is to bake the shortbread slowly at a low temperature, and to avoid browning. If rice flour is not available, cornflour works a treat.
Really easy to make and I used the cornflour rather than the rice flour. These tasted really lovely and probably won't be buying the shop stuff again! - 06 May 2014