Bake these classic shortbread biscuits to wow a crowd. You only need four ingredients, but you can mix it up with lemon or orange zest, or try adding chopped pistachios
Ingredients
- 300g butter, softened
- 140g golden caster sugar, plus 4 tbsp
- 300g plain flour
- 140g rice flour
Method
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Place the butter and 140g sugar in a food processor and whizz until smooth.
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Tip in both the flours and a pinch of salt, then whizz until mixture comes together.
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Using your hands, roughly spread the mixture out in a 20 x 30 x 4cm baking tray. Cover with cling film and smooth over until there are no wrinkles. Place in the fridge, uncooked, for at least 30 mins and up to 2 days.
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Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork.
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Sprinkle with the remaining sugar, then bake for 20-25 mins.
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Leave to cool in the tin, then cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week.