Makes 8

INGREDIENTS

175g/6oz/2/3 cup unsalted butter
115g/4oz/1/2 cup caster sugar
150g/5oz/1/1/4 cups plain flour
50g/2oz/1/2 cup rice flour
1.5ml/1/4 tsp baking powder
pinch of salt
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SHORTBREAD

Preheat the oven to 160°C/325°F/Gas 3. Grease a shallow 20cm/8in cake tin.

With an electric mixer, cream the butter and sugar together until light and fluffy. Sift over the flours, baking powder and salt and mix well.

Press the dough neatly into the prepared tin, smoothing the surface with the back of a spoon. Prick all over with a fork, then score into eight equal wedges.

Bake for 40-45 minutes. Leave in the tin until cool enough to handle, then unmould and recut the wedges while still hot.