- 250g butter, slightly softened
- 3/4 cup caster sugar
- 2 cups plain flour
- 1/2 cup rice flour
- 1/2 cup walnuts, chopped
- 5 semi dried ready to eat figs, chopped
- 1 teaspoon finely grated lemon rind
Beat butter and sugar together until pale and creamy. Add flours, walnuts, figs and lemon rind and mix until combined. Tip dough out onto a bench and lightly knead and then shape into 3 logs approximately 4cm in diameter. Wrap in kitchen paper or plastic clingfilm and refrigerate for 30 minutes or longer. They can also be frozen at this stage.
Preheat oven to 160 C. Slice shortbread logs into thin slices and place on a cold, lined tray. Bake for 16-20 minutes until firm and just starting to colour.
Cool on a wire rack and store in an airtight container.