Gritty shortbread

I made shortbread from the recipe on the back of the rice flour box. All the measurements were correct and I followed the directions to a T. I kneaded heaps it but it just didn't seem to be getting smooth like the recipe said it should. It's turned out quite gritty but tastes ok.

Does anyone know why this would be or Is there some trick to making shortbread that I don't know about?

I've never made shortbread - but DH made gingerbread the other day and a similar thing has happened. My mother informs me that it's because we skipped the "leave in fridge for 24 hours step" which lets the sugar dissolve into the mixture properly. Could it be something like that?

BW

It didn't say to do that but that could be it.

Was it defonatly rice flour not ground rice? I have made that mistake before :)

Try a recipe without rice flour. I tried making shortbread for the first time a couple of months ago. That recipe was from the latest edition of the "Cookery the Australian way" book and they turned out terrible, very gritty with no flavour. They ended in the bin!!
I then did an internet search and found a great recipe that didn't ask for rice flour, just plain flour and corn flour. Delicious!!

I'm positive it was rice flour, it had the shortbread recipe on the box.

Thanks Kaydee, i'll try that.