By Fiona Cairns
My Scottish grandmother always baked shortbread with rice flour, but you can choose cornflour if you prefer: rice flour will give a granulated, crunchy result, while cornflour produces biscuits that melt in the mouth. I always have a batch of these stored raw in the freezer so, at very short notice, I can fill the house with the gorgeous scent of freshly baked shortbread. Beats opening a packet. Use a selection of cutters; my favourites are hearts, stars or simple rounds.