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Loading...| 175 g flour | |
| 175 g butter | |
| 75 g sugar | |
| 75 g rice flour |
| 1. | Preheat the oven to 170C/150C fan/gas 3. |
| 2. | Mix together the flour and rice flour in a bowl. |
| 3. | Add in the sugar and mix well. Then add the butter and rub it in with your fingers until everything is well combined and the mixture holds together. |
| 4. | Press the mixture firmly into an 8-inch pie dish and use a fork to prick the surface. |
| 5. | Bake the shortbread for around 40 minutes until the surface is lightly golden. |
| 6. | Remove from the oven and immediately score the surface of the shortbread into fingers. Let cool for a few minutes still in the tin, then remove from the tin and cool on a wire rack. |
| 7. | Dust with caster sugar before serving. |
Easy and quick to make, buttery and crumbly texture, can be stored for up to a week
High in calories and fat, may contain traces of nuts and other allergens depending on the recipe and ingredients used
Shortbread is not the healthiest food, but the use of rice flour can make it a better option for people with gluten sensitivities.
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