How can you improve on shortbread? Add lemon. These are so easy to make and make great gifts (if they ever make it beyond your kitchen).
200g softened unsalted butter, chopped
80g caster sugar, pus extra to sprinkle
200g plain flower
80g rice flower
Finely grated zest of 1 lemon, plus pared zest to garnish
Preheat the oven to 150C. Grease an 18cm square cake pan.
Beat the butter and sugar together until thick and pale. Sift in the flours, add the finely grated lemon zest and use a wooden spoon to combine the ingredients into a paste. Tip out onto a lightly floured surface and knead for 1-2 minutes to just combine and until a smooth dough.
Press the dough into the pan, smoothing the surface. Draw a line down the centre, then draw 6 lines across to make 14 biscuits. Prick each biscuit with a fork.
Bake for 35-40 minutes, then remove the pan from the oven and mark again (cleaning the knife in between so it doesn't drag the dough). Return to the oven for a further 30-35 minutes until the shortbread is dry and set, but still pale.
Mark into 14 fingers a final time, then sprinkle with caster sugar. Cool shortbread in the pan, then carefully lift out onto a wire rack and cool completely before serving.