Yum shortbread

    1 hour 5 min

    This yummy shortbread is made with plain flour and rice flour. Great as part of an afternoon tea spread or as a little snack with a cuppa.

    London, England, UK
    14 people made this

    Makes: 24 slices

    • 300g softened butter
    • 140g golden caster sugar
    • 300g plain flour
    • 140g rice flour
    • 1 pinch salt
    • golden caster sugar, to sprinkle

    Prep:10min  ›  Cook:25min  ›  Extra time:30min  ›  Ready in:1hr5min 

    1. Place the butter and the golden caster sugar in a food processor and whiz until smooth. Tip in plain and rice flour and a pinch of salt, then whiz until mixture comes together.
    2. Using your hands, roughly spread the mixture out in a 20x30cm baking tray. Cover with cling film and smooth over until there are no wrinkles. Place in the fridge, uncooked, for at least 30 minutes and up to 2 days.
    3. Remove cling film, then lightly mark the shortbread all over with a fork. Sprinkle with golden caster sugar.
    4. Preheat the oven to 180 C / Gas 4.
    5. Bake for 20 to 25 minutes. Leave to cool in the tin, then cut into 24 thin slices.


    Shortbread will keep in an airtight container for up to 1 week.

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    amazing yummy  -  23 Jul 2013