7oz Plain Flour
6oz Butter – leave to soften a little.
3oz Castor Sugar
3 tablespoons Rice Flour
Sift all dry ingredients into a bowl.
Rub in the butter.
Once it forms together into a ball, wrap in cling and place in the fridge for 30 mins.
Roll and cut with your Christmas cutters. I tend to roll out more on the thin side rather than making fat shortbread.
Bake in moderate oven (about 150-170) until golden brown. I just keep an eye on them and remove when going golden/brown.
When cooled slightly you can decide whether you want to press one side into some castor sugar or leave plain or do half /half (that’s what I do)
Store in an air-tight container.
I make two batches so there is plenty of tasty treats to last the festive season.