A recipe from Breakfast, Lunch, Tea
Makes: about 24 biscuits
250g (generous 1 cup) cold unsalted butter, plus extra for greasing
100g (½ cup) caster (superfine) sugar
1 teaspoon natural vanilla extract or grated
zest of 1 lemon
225g (1⅓ cups) plain (all-purpose) flour, plus extra for dusting
60g (½cup) rice flour
pinch of salt
Butter a baking tray and line it with parchment (baking) paper.
Bring together the butter, sugar, vanilla extract or lemon zest, the plain and rice flours and the salt. Mix until the dough just comes together.
Turn out the dough on a lightly floured surface and knead a little until it is smooth and well blended. Roll out to about 5mm (¼inch) thick and cut into shapes. Place on the prepared tray and chill for about 1 hour.
Preheat the oven to 160ºC/ 325ºF/Gas Mark 3, then bake the biscuits for 15–20 minutes until just turning golden.
The shortbread must be cooked but should remain pale. Cool.