Preheat oven to 180C (gas mark 4) and grease an 8-inch round tin.

In a bowl, cream together the softened Stork (or butter) and caster sugar until light and fluffy.

Gradually stir in the sifted plain flour (or flour and semolina/rice flour mixture) until a dough forms.

Press the dough evenly into the prepared tin using a metal spoon.

Create a decorative pattern around the edges of the dough by pressing your thumb around the circumference.

Bake in the preheated oven for 40-45 minutes, or until the shortbread is golden brown.

Remove from the oven and let cool on a wire rack.

Dust the cooled shortbread generously with more caster sugar.

Cut the shortbread into 8 slices.

Store in an airtight container for up to 2 days.