Delicious Shortbread 

20 mins


  • 227g Anchor Butter (unsalted), softened
  • 65g pure icing sugar
  • 2 cups plain flour
  • 1 cup rice flour
  • 1 tsp caster sugar for sprinkling (optional)


  • Shortbread will keep in an airtight container for up to 1 month




  1. Preheat oven to 160˚C / 140˚C fan-forced. Process all ingredients, except caster sugar, together in a food processor until mixture resembles fine breadcrumbs
  2. Press mixture together until it forms a dough. Divide dough in two
  3. Roll out dough in between 2 sheets of baking paper until 5mm thick. Using a star shape cutter or snowflake shape cutter, cut shapes
  4. Bake for 30 minutes or untl dry and firm but still pale. Transfer to wire rack to cool completely
  5. Outline the cookies with royal icing to make them even more festive or dust with icing sugar to serve