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Ingredients

250g butter, at room temperature, chopped
1/2 cup caster sugar, plus 1 tablespoon extra
1 2/3 cups plain flour
1/2 cup rice flour

Method

Step 1 Preheat oven to 160C or 140C fan. Lightly grease a 28cm x 18cm (base measurement) slice tin and line with baking paper, extending over the two long sides.
Step 2 Using electric beaters, beat butter and sugar until very light and creamy. This will take about 5 minutes.
Step 3 Sift flours over the butter mixture and, using a small non-serrated knife, mix in a cutting motion, until mixture starts to cling together in small, moist clumps.
Step 4 Tip into prepared tin and press out to an even layer. Sprinkle with extra sugar. Use a sharp knife to score the dough in half lengthways, and then crossways into 16 fingers. Prick lightly with a fork.
Step 5 Bake for 30 minutes, until lightly golden. Cool in the tin for 15 minutes, then using the paper, lift out and cut into the marked fingers. Store in an airtight container for up to 5 days.

Shortbread fingers

How to make Shortbread fingers

Ingredients

Method