Ingredients

• 1/2 lb cold butter
• 1/2 cup icing sugar
• 1 tsp salt
• 1/2 lb flour
• 1/4 lb rice flour
• 1/4 cup white sugar

Instructions

• Preheat oven to 325°F.
• Put the butter, icing sugar and flour into a stand mixer fitted with the flat beater and mix on low until creamed together.
• Sift flour and rice flour together and slowly pour into to the stand mixer, mixing on low until you have a crumbly mix. Don't over-mix it here.
• Butter a round baking pan and pour the shortcake into it. Gently press it down so it is level.
• Using a sharp paring knife, score the mix into 16 slices, cutting around halfway into the mix.
• Sprinkle the top with white sugar. (Or if you prefer, you can do this after it comes out of the oven.)
• Bake for around 45 minutes to 1 hour, or until top is golden. Don't over-bake.
• Remove from oven and let sit to cool for around 15-30 minutes, then transfer onto a wire rack (I do this via a plate).
• Once it has totally cooled, you should have 16 good, solid, crumbly, flavourful shortbread cookies.

Shortbread cooling on wire rack