125g butter, softened
1/2 cup (100g) caster sugar
1 cup (150g) plain flour
1/4 cup (45g) white rice flour
Rice flour, extra, to dust
Preheat oven to 160°C. Line an oven tray with baking paper. Use an electric mixer to beat butter and sugar in a bowl until creamy. Stir in combined flour. Bring dough together in bowl. Shape into a disc. Cover and place in fridge for 30 minutes to rest.
Dust a wooden shortbread mould with extra rice flour. Roll the dough on a lightly floured surface to a 4mm-thick disc. Cut a 13cm disc from the dough and press into prepared mould. Trim excess dough. Turn onto prepared tray. Repeat to make 4 rounds.
Bake for 15-20 minutes or until lightly golden.
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