Got the recipe fr Joy of Baking. Love the texture of shortbread and it's so easy to bake...except for the cookie cutters. Found it hard to shape as the dough kept sticking to the cutter and etc..
Tip: freeze/ keep it in the fridge to allow dough to harden. Makes life alot easier.

Found some tips about making shortbread:
The texture of shortbread can also be changed by replacing 1/4 cup (35 grams) of the all purpose flour with rice flour which gives the shortbread a slightly crunchy texture. Or, for a more delicate tasting shortbread, with a melt-in-your-mouth texture, replace 1/2 cup (65 grams) of the all purpose flour with cornstarch (corn flour).
You can do anything with the dough...even add nuts....change the flavouring...whatever you wish.

Read more: http://www.joyofbaking.com/shortbreads/shortbreadcookies.html#ixzz0iv8oC8gl

Never really eaten shortbread cookies....
so didn't know it was meant to be white...so mine was a little brown...hehehe...