Shortbread biscuits have always been a favourite of mine since my childhood. Back then I loved the sugar topped shortbread biscuits that came in a tin at Christmas time. Since discovering this recipe I can enjoy them whenever I like. I hope you enjoy them too.
225g Plain flour - sifted
115g Rice Flour - sifted
115g Castor Sugar - sifted
1 pinch of Salt
225g of Butter at room temperature
Preheat your oven to 150 degrees Celsius.
Combined all the dry ingredients together in a bowl.
Rub in the butter with your fingers until well combined. It should come together as a slightly crumbly dough.
Transfer the dough onto a floured surface and knead it slightly until it comes together.
Roll the dough out with a rolling pin ( or similar ) and cut into biscuits with either a knife or biscuit cutter.
Place on a greased oven tray and bake for 20 - 30 minutes until light brown.
Cool on the oven tray then transfer to a cooling rack.
Store in a an air tight container.