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So buttery and so good! This classic recipe is delicious as it is, but also benefits from the addition of a little orange zest or lavender (from a jar). You could even dip the shortbread fingers in chocolate once cooled.
250g salted butter, at room temperature
125g caster sugar, plus 2 tbsp for sprinkling
250g plain flour, plus a pinch for smoothing
100g rice flour
1. Put the butter and sugar into a large bowl, then work them together with a spoon until combined - the mixture doesn't need to be creamy or airy. Mix the flours together, then sift them over the top of the butter mixture. Put your hands in and gradually work the flour into the butter mix, until you have a fairly uniform, quite dry blend.
2. Tip into a 23 x 23cm (or 25 x 20cm) non-stick baking tin. Press down and pack into the tin in an even layer. Sprinkle with a pinch of flour; use the back of a spoon or bottom of a glass to smooth it well. Cut into 18 rectangles, then prick each one twice with a fork. Chill in the freezer until firm. Preheat the oven to 140°C, gas mark 1.
3. Bake for 45 minutes until pale gold and smelling buttery and biscuity, or up to 1 hour if you like your shortbread crispier. Scatter with 2 tbsp sugar, leave to cool for 15 minutes, then mark the bars again with a knife and leave to cool completely. When cold, run the knife along the marks one more time before lifting from the pan.
Typical values per serving:
This recipe was first published in February 2019.