• 250g butter, softened
  • 1 teaspoon vanilla essence
  • 1/2 cup caster sugar
  • 2 cups plain flour, sifted
  • 1/3 cup rice flour, sifted
  • 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.
  • 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.
  • 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.
  • Protein Dietary Fibre 2.20g 0.70g Fat Total Energy 13.10g 895kJ Fat Saturated Sodium 8.50g 112mg Carbohydrate Total Cholesterol 21.90g 40.00mg Carbohydrate Sugars –