Nanna’s shortbread

250 g butter

1 ½ cups plain flour

1 cup self raising flour

2 tbsp rice flour

170 g icing sugar

½ tsp vanilla extract

  • Preheat the oven to 180 o Lightly grease a rectangular baking tray with butter and line with baking paper.

  • Sift flours together into a large mixing bowl.Use your fingertips to rub the butter into the flours until it resembles fine breadcrumbs.

  • Add the icing sugar and vanilla extract to the mixture. Mix together with a knife using a gentle cutting motion.

  • Press the mixture into the prepared tray. Smooth the top gently with the back of a spoon.

  • Score the slice into pieces, being careful not to cut all the way through. Prick the top of the shortbread with a fork.

  • Bake for 30 minutes or until light brown.

  • Stand for 5 minutes before cutting the shortbread along the score lines with a sharp knife.

  • Allow the shortbread to cool in the tray before removing.