Shortbread recipe

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

• Preparation and cooking time
  • Prep:15 mins
  • Cook:20 mins – 25 mins
  • Plus chilling
• Easy
• Makes 24 slices

• Freezable

Ingredients

• 300g butter, softened
• 140g golden caster sugar, plus 4 tbsp
• 300g plain flour
• 140g rice flour

Method

• STEP 1

  Place the butter and 140g sugar in a food processor and whizz until smooth.

• STEP 2

  Tip in both the flours and a pinch of salt, then whizz until mixture comes together.

• STEP 3

  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.

• STEP 4

  Heat oven to 180C/160C fan/gas 4. Remove cling film, then lightly mark the shortbread all over with a fork.

• STEP 5

  Sprinkle with the remaining sugar, then bake for 20-25 mins.

• STEP 6

  Leave to cool in the tin, then cut into 24 thin slices. Shortbread will keep in an airtight container for up to 1 week.