Shortbread

1. Turn your oven to 150c, 300f, Gas mark 2. Grease the inside of the tin with butter on a piece of kitchen paper.

2. Put a sieve over a large mixing bowl and pour the flour and the ground rice into it. Shake them into the bowl.

3. Cut the butter into small pieces and put them into the bowl. Mix them with a blunt knife to coat them in flour.

4. Rub the pieces of butter between your fingertips. Lift the mixture and let it fall back into the bowl as you rub.

5. Carry on rubbing in the flour until the mixture looks like breadcrumbs. Stir in the caster sugar with a wooden spoon.

6. Holding the bowl in one hand, squeeze the mixture into a ball. The heat from your hand makes the mixture stick together.

7. Press the mixture into the tin with your fingers, then use the back of a spoon to smooth the top to make it level.

8. Use the prongs of a fork to press a pattern around the edge. Then cut the mixture into eight equal pieces.

9. Bake it for 30 minutes, until it becomes golden. Leave the shortbread for 5 minutes before putting it onto a wire rack.