Heya - another mummy receipe!

Shortbread - for 2.

Ingredients:
200g --> butter (room temperature).
60g -- >ground rice.
85g --> caster (superfine) sugar and extra for decoration.
175g --> plain flour.

Method of cooking:
1. Preheat the oven to 150°C or 300°F or Gas Mark 2.
2. Grease and line a baking tray (grease proof paper is always good).
3. Place the butter and the sugar in a mixing bowl
4. Use either a wooden spoon or (an electric) handmix and combine the butter and sugar until the mix is light, fluffy and creamy.
5. Add the flour and ground rice to the bowl and, using a round bladed knife, form it into a dough.
6. Use your hands to form the dough into a ball.
7. Flour a flat surface and your hands. Place the dough on the surface, kneading it round, turning it over, but not over-handling it.
8. Flour the dough and the surface again and form it into a round with a rolling pin.
9. Place the round on the prepared tray
10. Score (with a knife) the round into 8 segments using a sharp knife.
11. Place in the oven for 35-40 minutes. Leave to cook until it is slightly golden at the edge but still quite soft in the middle.

If you get bored and want to add more stuff to it then there's loads - you can add chocolate, lemon, orange, ginger etc etc.

Enjoy! I am working tomorrow night so we are planning on making dark mint chcolate rice crispy cakes!

Hope these are ok

FRxxxxxxxxxxxxxxxxxxxx

11. Once it is ready, take it out and cut it into the segments straight away.

12. Leave the shortbread to settle for a while, and after about 10 minutes sprinkle the top with sugar.

13. Serve warm or cold.