Preheat oven to 180C / 350F / 160C fan forced. Line a cookie tray with baking paper.
For the easy shortbread base
Beat together butter and sugar until light and fluffy. Sift together the flour and rice flour, then add to the butter and sugar in 3 lots until fully incorporated.
Lightly pull the dough together with your hands then break up into chunks and scatter over your tray. Now use your hands to press down all over on the dough until it all joins together and fills in the gaps. Bake for 20 minutes, turning halfway, until just starting to turn golden on the edges. Allow to cool for 5 minutes while you prepare the topping
For the honey almond topping
Place the almonds in a large bowl and set aside.
Mix together the butter, sugar and honey in a saucepan over low heat until the sugar dissolves. Pour the mixture all over the almonds and mix well. Gently spread the almond mixture over the top of your shortbread base. Bake for a further 15 minutes, turning at the halfway mark, until the top is golden.
Allow to cool completely before breaking into chunks.
I use a standard Australian 20ml tablespoon (equal to 4 teaspoons worldwide).
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
Stand mixer or a hand beater
A 9x13 baking tin is the perfect size
A silicon spatula will make sure you get every last bit