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.