Classic buttery shortbread biscuits with a crumbly, melt-in-your-mouth texture. Perfect for holidays, tea time, or gifting.

Scale

250 g unsalted butter, softened

100 g icing sugar

300 g plain flour

50 g rice flour or cornflour (optional)

Pinch of salt

Extra icing sugar, for dusting

Cook Mode Prevent your screen from going dark

1. Cream butter and icing sugar until pale and fluffy.

2. Sift in plain flour, rice flour, and salt. Mix until combined.

3. Roll to 1 cm thick and cut into shapes.

4. Chill for 20 minutes before baking.

5. Bake at 160°C (320°F) for 15–18 minutes until lightly golden.

6. Cool and dust with icing sugar.

Chilling the dough helps the biscuits keep their shape while baking.

You can flavor the dough with citrus zest or vanilla extract for variety.