Using your pencil draw around the base of your tin on the baking paper. Cut out the shape with the scissors. Make a small snip at each corner so the paper will fit into your square tin easily.
Use the butter (or margerine if you wish) to grease the inside of your baking dish. Add your precut baking paper and smooth out.
Weigh out your ingredients.
Chop the butter into small pieces.
Sift the plain flour and rice flour into your bowl.
Add the room temperature butter to your flour.Tip: try warming it up in hte microwave 10 secs if it has come straight from the freezer/fridge.
Rub the butter into the flour. Use your fingertips. Please watch the video to ensure you are using correct technique.
Add the earl grey tea, caster sugar and lemon zest. Stir well.
Use your hands to combine the mixture into a dough.Tip: if the dough is a little dry you can add a teaspoon of lemon juice.
Place the dough into the baking tin and use the back of a metal spoon to push the dough evenly into the tin.
Take a fork and make holes in the shortbread.
Bake the shortbread in the centre of the oven for 20 mins or until golden brown.
Spinkle the extra caste sugar immediately after it comes out of the oven. Slice into 12 pieces- keep in the tinTip: allow to cool completely before you remove it from the tin. it will crumble if it is still hot.