Chocolate shortbread

Recipe by Smeg chef Imelda Murphy

INGREDIENTS

250 Gram of Butter (Room temperature-cubed)

¾ Cup of Caster Sugar

1/4 Cup of Rice Flour

2 ¼ Cup of Plain Flour

METHOD

1. Cream butter and sugar together until pale.

2. Stir in sifted flours (both) together.

3. When mixture is too stiff, use your hand to combine, turn onto a lightly floured surface.  Bring together and wrap in baking paper and place in fridge for half an hour.  Take out and roll between 2 sheets of baking paper.

4.Cut into shapes and place on baking paper, then on oven tray.

5. Bake in your oven using the Fan Forced function – for 30 mins at 150 °C.

Cool on trays and decorate with a drizzle of chocolate