About this recipe:Fantastic shortbread biscuits, which you can cut into any shape. Use festive Christmas-themed biscuit cutters, if desired. Our family makes this shortbread recipe every Christmas to give as gifts. Use exact measurements. This recipe can be made two weeks ahead, and freezes well. Store in an airtight container.
200g caster sugar
525g plain flour, sifted
75g rice flour, sifted
2 tablespoons sugar, for dusting
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Method Prep:2hr › Cook:30min › Ready in:2hr30min
Preheat the oven to 150 C / Gas 2.
Beat the butter and sugar in a large bowl with an electric mixer until smooth.
Stir in the sifted flours; press the mixture together with hands to form a firm dough. Knead gently on a lightly floured surface until smooth. Cover and refrigerate for 30 minutes.
Roll the dough between two sheets of greaseproof paper until 1cm thick. Using a 6cm cutter, cut rounds from dough. Place onto greased baking trays and sprinkle with the sugar.
Bake in the preheated oven for about 30 minutes or until a pale golden colour. Leave the shortbread on the tray for five minutes then transfer to a wire rack to cool.