- 300g plain flour
- 60g ground rice
- 125g caster sugar
- 250, butter, chilled, diced into small cubes
Mix the dry ingredients together in the processor and give a quick pulse. Add the butter cubes, and using the pulse button, wizz until the dough just starts to come together. Remember to scrape down the sides of the bowl a couple of times. Tip the mixture out onto the workbench, knead lightly to form a ball and press into a round. (I find it easier to do this in two rounds as it requires less handling) Wrap and chill for 30 minutes. Roll out to a thickness of between 1.5 – 2cm, and cut into desired shapes – stars and Christmas trees are festive. Reshape the scraps and cut out more biscuits. Prick with a fork and dust with extra castor sugar.
Of course you can make a traditional round of short bread too. Mark the dough circles into wedges with a sharp knife, prick with a fork, and pinch the border decoratively and sprinkle with extra castor sugar.
Chill again for at least an hour, preferably overnight.
For the rounds, place on a baking paper-lined tray and bake for 25-35 minutes, or until lightly golden brown and firm. Allow to cool slightly before cutting into wedges, then transfer to a wire rack to cool completely.
When cold, store in an airtight container. They will last at least a couple of weeks.