Wheatmeal Shortbread - cooking recipe

Ingredients

6 oz. wheatmeal flour or 4 oz. whole meal and 2 oz. plain white
2 oz. ground rice
1/4 tsp. salt
2 oz. caster sugar, powdered
5 oz. butter (at room temperature)
a little extra caster sugar

Preparation

Begin by beating the butter in a bowl and gradually working in the flour, ground rice, sugar and salt (using your hands at the end to form the mixture into a stiff dough), but don't work it too much or the butter will get oily.
Then divide the dough in half, and roll out one piece to a 6-inch round.
Now transfer the round to a greased baking sheet, pinching all around the edge to decorate. Then, using the back of a knife, mark the round into 8 wedges and prick all over with a fork.
Do the same with the remaining piece of dough, then sprinkle both rounds with a little caster sugar. Now bake just below the center of the oven for 40 to 45 minutes, or until both shortbreads are tinged brown and feel firm in the center.
Then remove them from the oven, sprinkle again with a little more caster sugar and leave until cooled a little before cutting each round into the marked wedges.
Cool them on a wire rack and store in an airtight tin.
If you prefer, you can roll the dough out to a 1/2-inch thick round and cut the shortbread into wedges with a small fluted cutter.