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Christmas shortbread

Yields1 Serving

On the second day of Christmas... we make shortbread! Seriously, every year since I was about 10 I reckon. And I promise you these ones are the best - so simple, buttery and beautifully crunchy (because floury, soggy shortbread is a waste of everyone's time and calories).

Basic recipe below, though you can flavour and pimp them however you like (I tried adding lemon and cinnamon myrtle for a perfumey, Aussie twist). Feeling extra indulgent? Half dip them in melted chocolate.

 200 g plain flour
 200 g softened butter
 100 g rice flour
 100 g caster sugar
 1 pinch salt

Set oven to 150C and line baking trays with paper


Add all ingredients to a bowl. Rub in butter then knead until everthing comes together in a silky ball


Roll out the dough about 1/4 inch thick (TIP: it’s easiest to do this between two sheets of baking paper. Less cleaning and easier to transfer)


Cut out any shapes you like and place on your baking tray.


Bake for around 20-30 mins until light golden. Keep re rolling and cutting shapes til you use all the dough (or give up and eat it, I’ve done that too)