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• 250 g plain flour
• 100 g rice or corn flour
• 100 g caster or icing sugar
• 225 g salted butter (room temp / softened)
• Pinch of salt

1. Preheat oven 140 °C (fan). Line a 23 cm square tin with baking paper, leaving wings hanging over the edge so they can be used as handles later.
2. Mix together dry ingredients:
   
   250 g plain flour
   100 g rice or corn flour
   Pinch of salt
   100 g fine sugar
   
3. Add butter and mix together (might need to be by hand) until smooth. Might take a while, but don't overwork it!
   
   225 g butter
   
4. Press into the tray by hand. Prick all over with a fork (should go all the way through the dough). Gently mark out where you'll cut the pieces later.
5. Bake 35-40 min, till golden at the edges.
6. After removing from the oven, sprinkle with caster sugar.
7. Leave the shortbread in the tray till slightly firmer, but cut into pieces before it's fully cold!

• Do not fully melt the butter.
• Thinner biscuits will take MUCH less time to bake (like 20 min)
• Instead of preheating oven at the very beginning, put the tray into the fridge while making the dough and, if you have time / space, put the dough in the fridge for at least a half hour or so. Transfer from fridge directly to the preheated oven.

• Apparently riceflour makes it slightly crunchy, cornflour makes it soft and silky.
• Dip half of each baton into melted chocolate or nutella it's good