Shortbread Biscuits

Step 1

Preheat the oven to 170°C/ 150°C fan/ gas mark 3/ 325°F

Step 2

Grease the baking trays if you aren’t using a liner.

Step 3

Cream the butter and sugar together

Step 4

Add the flour, rice flour and salt and mix well, first with a knife, and finally pull into a ball with your handsDon't overwork the dough or it will go oily

Step 5

Roll the dough out to a thickness of 1/2 cmIf you use a non-stick surface, such as a silicone mat, you don't need extra flour

Step 6

Cut out the biscuits and transfer to the prepared baking trays. Allow a little room for spreading. Gather up the remaining dough and roll out again as beforeHandle the dough as little as possible. If it gets too soft, put it in the fridge for 10 minutes

Step 7

Cook for 20 minutes until barely golden brown

Step 8

Cool for 5 minutes on the trays, then lightly sprinkle with caster sugar

Step 9

Transfer to a wire cooling rack to completely cool