This shortbread it melt in the mouth, the rice flour shortens it slightly and make sure it has a lovely texture.

The raw dough can be frozen for up to a month and baked it lasts for 2 weeks in an airtight container.

110g salted butter

55g caster sugar

130g plain flour

10g corn flour

20g rice flour

Cream butter and sugar until fluffy

Combine flours and add ¼ at a time.

Combine but don’t overmix

Rest for an hour before rolling out.

Roll into conker sized balls and flatten with a fork.

Sprinkle with caster sugar and bake at 150 for 25 minutes.