About this recipe:A traditional shortbread recipe. Try adding 2 tablespoons currants or chocolate chips.
110g (4 oz) butter
55g (2 oz) caster sugar
110g (4 oz) plain flour
55g (2 oz) rice flour
2 tablespoons caster sugar
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat the oven to 170 C / Gas mark 3.
In a bowl, beat the butter until soft, add the sugar, beat until pale and creamy. Sift in flours, work to a smooth paste. Chill for 15 minutes.
Place a 15cm (6 in) flan ring on a baking tray. Press shortbread dough into the ring to form a neat circle. Remove flan ring, and flatten dough slightly with a rolling pin. Crimp edges and prick the dough slightly with a fork. Mark into 6 to 8 wedges and sprinkle with caster sugar.
Bake for 40 minutes in the preheated oven until a pale biscuit colour. Remove from the oven, cool for 2 minutes on the tray before transferring to a wire rack to cool completely. Store in airtight container.