About this recipe: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.
150g chilled butter, cubed
190g plain flour
4 tablespoons rice flour
4 tablespoons caster sugar
1 teaspoon caster sugar
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Method Prep:10min › Cook:55min › Ready in:1hr5min
Preheat oven to 150 C / Gas 2. Using a 20cm springform tin, line base with baking parchment.
Place butter, flour, rice flour and 4 tablespoons of caster sugar into a food processor bowl. Process until it resembles fine breadcrumbs. Continue processing until crumbs hold together - approximately 5 minutes.
Tip dough into springform tin and press evenly into base. Using a sharp knife mark dough into 12 wedges without cutting through; prick at regular intervals with a fork. Sprinkle over extra sugar.
Remove outside ring before placing on oven tray and bake in pre-heated oven for 50-60 minutes. Check to see if the shortbread is browning too quickly. If so, lower temperature a little. A good shortbread should retain a light colour.
While still warm, slide onto a board (remove base and baking parchment) and finish cutting into wedges. Transfer to wire rack to cool completely. Store in an airtight container.