• Rolling pin icon
    Prep Time: 10 min
  • Cooker icon
    Cooking Time: 35 min
  • Clock icon
    Difficulty: Easy
  • Plate icon
    Makes: 24 pieces


  • 225g Homepride plain flour
  • 50g cornflour
  • 50g ground rice or semolina
  • 225g butter, softened
  • 115g caster sugar
  • pinch of salt
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  • Preheat the oven to fan oven 180C, 160C, gas mark 4. Lightly grease a 19x29cm tin with butter.

  • Sift the flour and cornflour together into a big mixing bowl. Stir in the ground rice or semolina and sugar and then beat in the butter. Alternatively you can put all the ingredients in a food processor and mix to a smooth dough.

  • Press the shortbread dough into the tin and level the surface with the back of a spoon. Prick all over with a fork. Bake for 30-40 minutes until set and just golden. Remove from the oven, cut into 24 pieces and leave to cool and firm up in the tin. Store in an airtight container for 2-3 days.