👨‍🍳 Instructions

1. 1

   Preheat oven to 160°C (140°C fan/Gas Mark 3). Lightly grease and line a 20cm x 30cm baking tin with baking parchment.

   💡 Tip: Ensure the parchment extends slightly over the sides for easy removal.
2. 2

   In a large bowl, cream together the cold butter and caster sugar until pale and fluffy. This can be done by hand or with an electric mixer.

   💡 Tip: Using cold butter is key for a crumbly texture.
3. 3

   Sift the rice flour, plain flour, and salt into the bowl with the butter mixture.

   💡 Tip: Sifting helps to aerate the flour and prevent lumps.
4. 4

   Gently mix the ingredients together until they form a soft, pliable dough. Be careful not to overwork the dough.

   💡 Tip: The dough should just come together; it will be quite crumbly.
5. 5

   Press the dough evenly into the prepared baking tin. Prick all over with a fork.

6. 6

   Score the dough into finger shapes (approximately 2cm wide) using a knife, but do not cut all the way through.

   💡 Tip: Scoring before baking makes cutting easier once cooled.
7. 7

   Bake for 20-25 minutes, or until the edges are lightly golden and the surface is pale. It should not brown significantly.

   ⏱️ 25 minutes

   💡 Tip: Keep a close eye on it as shortbread can burn easily.
8. 8

   Remove from the oven and immediately re-cut along the scored lines. Let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.

   ⏱️ 10 minutes