Free shortbread from the restrictively narrow timeframe of Christmas, and make it throughout the year. Hallelujah.
Heat the oven to 150°C/Gas 2. Combine the butter, icing sugar and sea salt in a food processor and whiz until smooth.
Sift in the flour and rice flour, then pulse off and on, scraping down the sides from time to time, until the mixture gathers into a ball. Knead for a minute or two until smooth, then cut into two, wrap in cling film and refrigerate for 30 minutes.
Turn onto a floured surface and pat or lightly roll out the dough until 1 cm thick. Cut into 4cm rounds, using a biscuit cutter or the rim of a liqueur glass. Reshape the scraps and cut more rounds. Place on a baking tray and prick with a fork.
Bake on the middle shelf of the oven for 10 minutes, then turn the MAKES 30 tray around and bake for another 5 to 10 minutes until touched with 150g unsalted butter, soft colour. Leave to cool on the tray. Store the shortbread in an airtight 75g icing sugar container for up to 2 weeks. Pinch of sea salt
© 2002 Jill Dupleix. All rights reserved.