Scottish shortbread

Ingredients

• 250 g softened butter
• 75 g caster sugar
• 35 g rice flour
• 335 g plain flour
• 2 tablespoons of extra sugar

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Preparation

• Preheat the oven to 150C/130C fanforced and put baking paper on each sheet. Draw an 8 inch circle onto each piece and turn over.
• Beat the butter and caster sugar in a medium bowl until light and fluffy.
• Take it off the mixmaster and stir in the sifted flour in 2 batches. And mix. Then turned our onto a floured surface and knead until smooth.
• Then cut it in half. Shape into an 8" round using the template you made on the baking paper earlier.
• Mark each round into eight wedges, prick with a fork pinch the edges using your thumb and forefinger and finally sprinkle with sugar.
• Place in the oven and bake for 40 minutes. It should be very pale - don't be tempted to keep cooking otherwise it will not be shortbread.
• Allow to cool on the tray for 5 minutes and then taking a very sharp knife cut all the way through the shortbread. And allow it to completely cool on the tray (if you can).