A twist on an old favourite. Melting with good taste, shortbread is my favourite all year round biscuit. The crimped edge that we associate with traditional Scottish shortbread was meant to signify the sun's rays. If you have moulds, use them, the finished product looks wonderful.

Ingredients

• 250 grams butter
• ½ cup firmly packed soft brown sugar
• 1¾ cups flour
• ½ cup rice flour, cornflour or use flour
• ½ teaspoon salt

Method

1. Beat the butter and brown sugar together until light and creamy.
2. Sift the flour, rice flour and salt together and work into the creamed mixture.
3. Turn the mixture out onto a floured board and knead together. Roll the dough out to 1-1.5cm thickness and cut into rounds. Place on a greased baking tray and prick to the top of each three times with the tines of a fork.
4. Bake at 160ºC for 20-25 minutes or until firm to the touch and the shortbread are beginning to become a light brown around the edges. Cool on the tray for 10 minutes before transferring to a cake rack to cool completely. Store in an airtight container.

Cooks Tips

- Top the shortbread with an almond, pecan or walnut or try halved glace cherries.