The addition of finely ground almonds may rattle the purists,
but it adds a wonderful nutty texture and flavour to the
shortbread. For a more classic shortbread, use rice flour
300 gmbutter, chilled, diced300 gm (2 cups)plain flour75 gmcaster sugar, plus extra for dusting70 gmblanched almonds, finely ground in a mortar and pestleFinelygrated rind of 1 lemon
Combine butter and flour in a bowl and rub butter into flour with fingertips. Add sugar, ground almonds and lemon rind and stir to combine. Transfer to an oven tray lined with baking paper and pat to form a 30cm round. Pinch edges, score into portions and refrigerate to rest (2 hours).
Preheat oven to 160C. Bake shortbread until light golden (20-30 minutes). Set aside to cool on tray (5 minutes), scatter extra sugar over, set aside to cool completely, then serve. Shortbread will keep stored in an airtight container in a cool, dry, dark place for 3-4 days.