Heat oven to 200C/180C fan/gas 6. Mix
the butter with 50g of the sugar and the
vanilla. Mix the flour, ground rice and
½ tsp cinnamon, then mix this into the
butter mixture – you may need to finish
with your hands. Roll out to just under
1cm thick between 2 sheets of baking
parchment, then lift the bottom sheet
of baking parchment onto a baking
tray. Bake for 10-15 mins until golden
and crisp looking.
Meanwhile, mix the remaining sugar
with the remaining cinnamon. Remove
the shortbread and leave to firm up for
1-2 mins, then slice into long shard
shapes with a knife. Discard trimmings
(or nibble them!), and scatter the biscuits
with the cinnamon sugar while still warm.
Gently toss to coat, then set aside until
cool. Cover until ready to serve.