(makes 40 biscuits)
110g butter, cut into cubes
55g ground rice/semolina/polenta
2 tsp vanilla
Pre-heat the oven to 200C fan.
Process the ingredients in a blender until the mixture holds. If you don’t have a blender, rub the butter into the flour to resemble fine breadcrumbs and then add the remaining ingredients and work together.
Between 2 sheets of greaseproof paper, using a rolling pin, roll out the shortbread thinly and cut into biscuit rounds and chill. Or make into a log shape and slice thinly once chilled.
Put the shortbread onto a lined baking tray.
Bake in the pre-heated oven for 7-8 minutes, until golden brown.
Put the mixture into a round tin, 2cm deep, press down and fork the edges with the prongs of a fork and prick the centre.
Sprinkle with sugar and bake at 130C for 1-1 ½ hours or until just beginning to colour.
Cut into slices while still warm.