Shortbread by Kate G

Shortbread

250g soft butter

1/3 cup caster sugar

Slosh of vanilla

1/4 cup rice flour

2.5 cups of plain flour

Cream butter and sugar. Mix in vanilla. Work in flours, add a bit extra flour if too sticky still. Flour the bench, make a ball of dough, take out frustrations by whacking dough ball nice and flat on the bench. Use a floured rolling pin if you want to, or spread one of those evil plastic supermarket bags and roll over that, I find it works a treat. Cut out shapes, then use a spatula or a solid BBQ scraper steak flipper thing to carefully lift shapes onto a flat tray with baking paper on it. Poke shapes gently with a fork, and sprinkle more caster sugar on to. Pop the tray in the fridge for 15+ mins so the biscuits hold shape better in the oven. Preheat oven to 140-150, bake shapes for about 12-15 mins till just getting slight blush of tan on the edges. Yum yum.