This is the fastest, easiest, best tasting shortbread of all that I have ever tried! I make about 4 kilos of it every Christmas to give an individual box to each of my family members.
250g butter softened
110g caster sugar
200g plain flour, sifted
100g cornflour, sifted
100g rice flour, sifted
Caster sugar, to dredge after cooking
Place the butter and sugar in a food processor and cream until pale.
Once well mixed, add the flours and blend briefly, just until thoroughly combined. Tip into a buttered Swiss-roll tin (23 x 33cm/9 x 13 inches) and, using floured hands, press down so it is level all over. Prick all over (do this carefully, so that you do not disturb the level surface) then bake at 150 degrees C for 40 to 50 minutes. What you are looking for is a uniform pale golden colour all over. Do not allow it to become too dark.
Remove from oven and cut into squares or fingers in the tin, sprinkle the top with caster sugar. Leave for 5 minutes or so then carefully turn out onto a wire rack, and allow it to cool.
Store in airtight container.
Shared with recipegoldmine.com by Rosie L., Sydney, Australia, 2-1-07 Recipe Goldmine newsletter.