150g/generous 1/2 cup unsalted butter, at room
temperature
115/g1/2 cup caster sugar
150g/1 1/4 cups plain flour
65g/1/2 cup rice flour
1.5ml/1/4 tsp baking powder
1.5ml/1/4 tsp salt
Method:
Preheat
the oven to 160'C/325"F/Gas 3. Lightly
grease a 20cm/8in shallow round cake tin.
Cream the butter and sugar together until
light and fluffy. Sift over the flours,
baking powder and salt, and mix well.
Press the mixture
neatly into the prepared tin, smoothing the surface
with the back of a spoon. Prick all over with a
fork, then score into eight equal wedges.
Bake until
golden, about 40-45 minutes. Leave in the tin until
cool enough to handle, then un-mould and re-cut the
wedges while still hot. Store in an airtight
container.
Shortbread
Recipe
