shortbread

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

serves 8 -10

1. Whizz the butter and 140g sugar in a food processor until smooth. Then add the plain flour and the rice flour and whizz until mixture comes together.
2. Roughly spread the mixture out in a 20 x 30 x 4cm baking tray with your hands. Cover with cling film and smooth over the mixture. Place in the fridge, uncooked, for at least 30 mins.
3. Heat the oven to 180C or Gas 4. Remove the cling film and lightly mark the shortbread all over with a fork. Sprinkle with the remaining sugar, then bake for 20-25 mins.
4. Leave to cool in the tin, then cut into 24 thin slices.

• Take the shortbread out when you see it brown on the outer edges.  It will keep cooking when you take it out of the oven.