Shortbread

Instructions

1. Prepare the dry ingredients
   In a large mixing bowl, whisk together the all-purpose flour, rice flour (or cornstarch), and salt until well combined.
2. Mix the butter and sugar
   In a separate bowl, cream together the cold cubed butter and caster sugar until pale and fluffy, about 3-4 minutes. If using, add the vanilla extract and lemon zest or lavender buds at this stage.
3. Form the dough
   Gradually add the dry ingredients to the butter mixture, mixing until it forms a soft dough that comes together but isn't sticky. Do not overmix. If the dough is too crumbly, add 1-2 teaspoons of cold water.
4. Shape and chill
   For shortbread fingers: Press the dough into a lined 8-inch (20cm) square baking pan, about 1/2 inch thick. For rounds: Roll out to 1/2 inch thickness and cut with cookie cutters. For petticoat tails: Press into a round cake pan and score into wedges. Prick the surface all over with a fork. Chill in the refrigerator for 30 minutes.
5. Preheat and prepare
   Preheat the oven to 325°F (160°C). If making individual cookies, transfer the chilled cookies to a parchment-lined baking sheet, spacing them 1 inch apart.
6. Bake the shortbread
   Bake in the preheated oven for 25-30 minutes, or until the edges are just beginning to turn a pale golden color. The shortbread should remain quite pale overall.
7. Finish and cool
   While still hot, sprinkle the top with additional caster sugar. If making wedges or fingers, score the cuts again while hot. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.