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
Prep:15 mins
Makes 24 slices
300g butter, softened140g golden caster sugar, plus 4 tbsp300g plain flour140g rice flour
STEP 1Place the butter and 140g sugar in a food processor and whizz until smooth.STEP 2Tip in both the flours and a pinch of salt, then whizz until mixture comes together.STEP 3Using 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.STEP 4Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork.STEP 5Sprinkle with the remaining sugar, then bake for 20-25 mins.STEP 6Leave to cool in the tin, then cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week.
