Ingredients:

  • 227g (1 cup) salted grass fed butter, cool
  • 100g (1/2 cup) superfine caster sugar
  • 240g (2 cups) all purpose flour, sifted
  • 60g (1/2 cup) rice flour
  • 1 pinch flaky sea salt

Instructions:

  1. Heat your oven to 325°F (160°C).
  2. Beat 227g of cool butter and 100g of caster sugar until smooth but not fluffy. We want to incorporate the sugar, not add air.
  3. Sift 240g of all purpose flour and 60g of rice flour together into a separate bowl.
  4. Gradually fold the flour into the butter mixture using a wooden spoon.
  5. Use your hands to gently knead the dough until it just holds together in a ball.
  6. Press the mixture into a parchment lined 9 inch round pan, smoothing the top.
  7. Cut the dough into 16 wedges and prick all over with a fork until you see a pattern of deep holes.
  8. Place the pan in the fridge for 20 minutes.
  9. Bake for 45 minutes until the edges are barely golden and the top is firm.
  10. While still warm, re cut along your score lines and sprinkle with flaky sea salt.