Shortbread

I've been obsessed with shortbread for the past few weeks, so I've been experimenting with different recipes. This one is by Lorraine Pascale who is just totally adorable, and has a lovely way with baking!

1 1/4 sticks butter, softened
 

1/4 C sugar, plus a little extra for sprinkling
 
1/2 cup flour
 
1/2 cup plus 1 Tbsp cake flour 

2 1/2 oz rice flour  

pinch of salt 
8 inch loose-bottomed cake pan 
Cream together the butter and the sugar in a large bowl until light and fluffy. 

Add the regular, cake, and rice flour and salt, and stir well until the mixture is smooth. 
 Roll the mixture together, and then press into the pan, flattening it out with the back of an offset spatula. 
Crimp the edges and then gently score the top into 8 slices. 
Prick each triangle with a fork, and chill in the fridge for about half an hour. 
Preheat the oven to 325° F. 
Bake the shortbread for about 30 minutes or so until it is a nice light golden color, then remove from the oven and sprinkle a tablespoon of sugar over the top. 
After letting it cool in the pan for about 5 minutes, carefully allow the shortbread to come to room temperature on a cooling rack before cutting it into 8 slices. 
Once cold, cut into 8 pieces and serve. Delicious!