Cake & Cookie Recipes > NAAFI Shortbread 2

How to make NAAFI Shortbread 2:
Quick to prepare and fairly predictable in outcome, this shortbread must have been a mainstay in the wartime NAAFI canteen. This is one of two NAAFI recipes for shortbread (see NAAFI Shortbread Recipe). They differ only in that this shortbread is sprinkled with rice flour rather than caster sugar and is cooked in tins rather than being cut up into round biscuits.
The method of making it is a little daunting but the thing to remember is to keep drawing the flour back into the centre of the board otherwise you will lose it all on the floor. Do not over knead the dough as it will become greasy from the heat of your hands. As with traditional shortbread this shortbread can be decorated with fork marks and scored for easy cutting once it has been baked. Allow the shortbread to cool a little in the tin before trying to remove it or it will break.


3/4lb plain flour
1/2lb butter, cut into small pieces
1/4lb caster sugar
few drops essence of lemon
1oz ground rice
(see measure conversions for more information)


- Sift the flour onto a large board.
- Mix in the sugar with your hands.
- Add the butter and work all the mixture in well.
- This should form a smooth dough.
- Knead for a couple of minutes.
- Roll out.
- Put into suitable, well-greased tins.
- Shake rice flour over the top.
- Bake at 170 degrees C. for about 15 minutes or until a very pale gold colour.