Shortbread WITH A TWIST

It's not like your grandmother used to make - it's better! Just a few special ingredients turn this classic into a craving

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Orange blossom shortbread

PREP + COOK TIME 50 MINUTES MAKES 46

2 cups (270g) plain flour

½ cup (90g) rice flour

¾ cup (165g) caster sugar

½ teaspoon fine salt

250g cold unsalted butter, chopped

1 ½ tablespoons orange blossom water (see tips)

200g dark chocolate (70% cocoa)

1 Preheat oven to 180°C. Grease three oven trays and line with baking paper.