135g (⅔ cups) unrefined caster sugar

240g (1 cup) unsalted butter, softened

330g (2 ½ cup) plain flour, sieved

30g (3 tablespoons) rice flour, sieved

Zest of 1 unwaxed orange

10g (1 tablespoon) ground cardamom

Shortbread mould or plain biscuit cutters

1. Preheat the oven to 180°C (350°F, gas mark 4).
2. Place the softened butter and sugar into a bowl and beat until light and fluffy.
3. Add the orange zest and ground cardamom before carefully folding through the sieved flours.
4. Allow to rest in the refrigerator before rolling onto a lightly floured surface to 0.5 cm thick. Cut out, and gently place on a tray lined with baking paper.
5. Place on the middle shelf of the preheated oven and bake for approximately 8 minutes. The shortbread will turn a light sandy colour when baked - do not allow the shortbread to become any darker than that.
6. Remove from the oven and carefully place the shortbread on a wire rack to cool, sprinkling with caster sugar immediately.