shortbread

Ingredients

• Servings: 1
• 1/4 cup white sugar
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1/3 cup white rice flour

Recipe

• preheat oven to 325 degrees f (165 degrees c).
• line a baking sheet with greaseproof (parchment) paper. sift the flour and rice flour into a medium mixing bowl. add the sugar and mix.
• cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. knead into soft dough.
• roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). place on baking sheet. using a fork, prick top and make tine marks along edge. using a table knife, score top with wedge marks. (this is where it will break when cooled)
• bake 45 minutes or until pale golden in color. sprinkle a little superfine sugar over top and cool on baking sheet. cut into wedges. keeps for weeks in airtight tin.