Photography by Steve Brown

Ingredients

* 250g butter, softened
* 1 teaspoon vanilla essence
* 1/2 cup caster sugar
* 2 cups plain flour, sifted
* 1/3 cup rice flour, sifted

Method

1. Preheat oven to 150°C. Grease two 4cm-deep, 20cm round cake pans. Line bases with baking paper. Using an electric mixer, beat butter, vanilla and 1/3 cup sugar in a small bowl until light and fluffy. Remove mixture to a large bowl. Stir in flours.
2. Turn mixture onto a floured surface. Knead until dough comes together. Divide dough in half. Roll 1 half of dough between 2 sheets of baking paper to form a 20cm round. Place round into prepared pan. Using the back of a spoon, level top. Using a small knife, score the surface into 8 portions (do not cut all the way through dough). Using a fork, press the edge of the dough to form a decorative pattern. Brush with a little water. Sprinkle with half of the remaining sugar. Repeat with remaining dough and sugar.
3. Bake for 35 to 40 minutes or until just firm but not browned. Remove from oven. Using a small knife, re-cut portions, being careful not to cut the whole way through. Cool shortbread in pans. Serve.

Notes & tips

* Make shortbread in a 20cm x 30cm (base) slice pan. Score shortbread into fingers before baking.
* Store shortbread in an airtight container in a cool, dark place for up to 5 days.
* Variation: To make spiced shortbread, add 2 teaspoons mixed spice with the flours at the end of step 1 of shortbread recipe.
* Nutrition information is per piece.

Source:taste.com