Kate Lamont’s Shortbread
Makes 24
1 1/2 cups plain flour
1 heaped tablespoon SR flour
2 heaped tablespoons ground rice
2 tablespoons caster sugar, plus extra to finish
180 grams cold butter
Preheat oven to 140C. Sift all dry ingredients together. Cut butter into small pieces about the size of thumbnails and quickly rub into the dry ingredients with your fingertips until the mixture is crumbly.
Knead quickly to form dough and flatten into a square about 1 cm high. Cut into rectangles about 5cm by 3cm. Prick with a fork and sprinkle lightly with the extra caster sugar. Place onto a baking sheet with a spatula and bake for 50 minutes.
Tip: it’s all about keeping the butter cold so we get the perfect flake/crumble in the shortbread -cold hands, cold butter.