3 standard ingredients of shortbread are butter, sugar and flour however, the addition of rice flour I feel gives shortbread a better sandy texture. If you haven’t got rice flour to hand then I’ve read fine semolina can be used instead.
Some recipes out there call for corn flour although I’m not sure if this can be used as a direct rice flour substitute it does seem more plausible to me than fine semolina, as corn flour and rice flour have a more similar texture.
You can’t go wrong with Lorraines simple instructions for making and decorating, get a fork and your pinchy fingers ready! Rich, crumbly and melt in your mouth goodness, Lorraine gives suggestions on how to give your shortbread a little flavour oomph with citrus zest or stem ginger! For full recipe click here
