Lemon Rosemary Shortbread

225g unsalted butter
100g raw caster sugar
225g plain flour
115g rice flour
Pinch of salt
Zest of 1 lemon, grated finely
1 tbs fresh rosemary, cut finely

Cream butter, lemon zest, rosemary and sugar until pale and fluffy.

Add flours and salt by hand and mix gently to combine. Knead lightly on a floured surface until the dough just comes together. Wrap in plastic wrap and refrigerate for 30 minutes.

Pre-heat oven to 175 degrees. Roll dough into a circular disk approximately 2 cm deep. Score dough with a knife as if you were cutting a pizza. This will help you divide the shortbread into wedges later. Prick the dough all over with a fork. Place dough carefully on a lined baking tray. Bake at 175 degrees for 25 minutes or until golden brown. Divide into wedges whilst still warm.

Recipe via Sticky Fingers Bakery
Photography Mia Mla McDonald.