Shortbread

A no-fuss shortbread recipe that doesn’t require rolling out or even a cookie cutter.

230 grams butter, softened 100 grams caster sugar 250 grams plain flour, sifted

80 grams rice flour, sifted ¼ teaspoon salt

Grease and line 2 baking trays with baking paper.

In a large bowl or the bowl of a stand mixer, beat the butter and sugar together. Add both flours and salt and mix until well combined and the dough has come together.

Place the dough on a large piece of cling film. Roll it into a log and tie the ends. Place in the refrigerator and chill for 2 hours.

Preheat the oven to 150°C.

Using a sharp knife, cut the log into 20 even slices. Evenly space the slices out on the 2 trays. Use a fork to poke 8 holes into the top of each slice. Bake for 25 minutes, or until dry and cooked through. Cool on a wire rack.