250g butter (chopped)

200g dextrose

180g plain flour (sifted)

75g rice flour (sifted)

Use a food processor to mix all the ingredients. Place the butter in last as it has a tendancy to collect at the bottom of the food processor. It is done when the mixture forms a dough.

Place the dough into a greased 22cm loose bottomed cake tin.

Lightly press the dough down to cover the whole of the cake tin.

Place the cake tin into the fridge for about 15 minutes (it should be firm).

Bake the shortbread for about 40 minutes at 170’C (150 fan assisted) gas mark 3.

When cooked remove from the oven and gently score into pieces (as small or large as you want).

Once cooler and more stable remove from the tin and leave to cool on a wire rack.

Should keep in an airtight container for about 2 days.

Freeze the rest and use as wanted.