- Prep time: 20 mins
- Cook time: 20 mins
- Finished in: 45 mins
- 250g butter, slightly softened
- 3/4 cup caster sugar
- 2 cups plain flour
- 1/2 cup rice flour
Beat butter and sugar until pale and creamy. Add combined flours and mix until well incorporated. Add a little extra flour if mixture is sticky.
Roll mixture into 2 logs, wrap in plastic clingfilm and refrigerate for 30 minutes.
Preheat oven to 160 C.
Slice shortbread into thin slices and place on a cold tray.
Bake for 15-20 minutes until lightly coloured.
We use Anchor Butter.