300g plain flour
2 tablespoons rice flour
50g pure icing sugar
1 teaspoon lemon zest
½ teaspoon salt
200g unsalted butter, cold, diced
1 tablespoon lemon juice
1.Pre-heat the Oven to 150°C Fan Plus.2.In the bowl of a food processor add flours, sugar, salt and lemon zest. Pulse to combine.3.Add butter and pulse to form breadcrumbs. Add in lemon juice and pulse until it is starting to form a dough.4.Form into a flattened disc. Cover with cling wrap and place into the Refrigerator to rest for 30 minutes.5.Roll pastry to a 5 mm thickness and cut into 4cm rounds or your favourite cookie cutter shape. Place tray back into the Refrigerator for 20 minutes to rest.6.Bake on shelf position 2 and 4 for 10-15 minutes or until pastry is pale golden and crisp.7.Cool at room temperature and decorate with your desired topping.
For a vanilla shortbread omit lemon zest in Step 1 and juice in Step 3 and substitute for 1 teaspoon of vanilla bean paste and 1 tablespoon of vanilla essence.