Traditional shortbread recipe

Step 1

Use an electric mixer to beat butter and caster sugar in a bowl until pale and creamy. Stir in plain flour and rice flour until dough comes together. Shape into a disc.

Step 2

Preheat oven to 160°C. Line a baking tray with baking paper. Draw a 20cm circle on the paper and turn over.

Step 3

Place dough on the lined tray. Using paper as a guide, roll dough out to a 20cm disc. Use your fingertips to pinch dough to create a fluted edge. Use a large sharp knife to score 8 wedges into dough (don’t cut all the way through). Use a fork to prick each wedge twice.

Step 4

Sprinkle evenly with sugar. Bake for 30 mins or until light golden. Set aside on the tray to cool completely.