Instructions: Set the oven to 170 C (325 F, Gas Mark 3) and grease a 19 cm x 29 cm

(7-1/2
inch x 11-1/2 inch) shallow tin with butter.

Sift the flours, semolina or ground rice and cinnamon into a large bowl or
food processor, adding the residue of bran from the sieve. Then put in the
butter or margarine and the sugar. Whizz, or beat, all the ingredients together until they form a soft dough which leaves the sides of the bowl clean.

Press this into the tin, leveling the surface by pressing with the back of
a metal spoon. Then prick the surface all over with a fork. Bake for about
45 minutes, until the shortbread is set and quite crispy on top and very lightly tinged with gold. Its more tricky to tell when these are done than with normal shortbreads because they are already rather brown! If you
are in doubt, you can lift up one of the end pieces and look underneath it
to see if it looks done underneath. If not, carefully put it back and let
the shortbread cook for a bit longer. When its done, cut it into sections,
if you havent already done so, and leave it to cool and crisp up in the tin.

This shortbread keeps well in a tin for several days, if it gets the chance, and also freezes well. It defrosts very quickly; you can use it almost straight from the freezer.

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