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Place the sugar and lemon zest in the bowl of a stand mixer and use your fingertips to rub the zest through the sugar until fragrant.
Add the butter and vanilla and, using the paddle attachment, beat until light and fluffy.
Place the plain flour, baking powder, rice flour and salt in a separate bowl and use a hand whisk to combine.
Add the dry ingredients to the creamed butter mixture, stirring gently until the dough just comes together.
Tip the soft mixture out onto a sheet of baking paper and use your hands to pat it out slightly to flatten.
Place another sheet of baking paper on top and roll the dough out until it is about 8mm thick.
Place in the fridge for an hour or so, until it is firm enough to cut.
Preheat the oven to 140C fan-forced (160C conventional) and line two baking trays with baking paper.
Use a 6cm round cutter to cut out 20 biscuits, re-rolling the dough offcuts as necessary.
Place the biscuits on the prepared trays, leaving a little space between them as they will spread while cooking.
Sprinkle the biscuits with a little extra caster sugar, then bake for 20-25 minutes or until the shortbread is just starting to colour.
Remove the biscuits from the oven and sprinkle with a little more caster sugar.
Allow the shortbread to cool completely on the trays before eating, or storing.