Dessert
Method
- Cream the butter and sugar, and then sieve in the flour and rice. The mix should be short but not so crumbly that it won’t stay together. Mix to form a smooth batter.
- Roll out lightly into a rectangle ½ cm thick, prick all over with a fork and score lightly into fingers [make them 1.5-2cm wide by 8cm long – ish]. Chill for at least 15mn and then bake at 150 for about 30-45mns.
- Cut through completely when cold and dust with caster sugar. You can also press the dough into a baking sheet or round tin, or cut it into shapes for shortbread biscuits. (You can also flavour them with citrus zest or spice).
- Sprinkle with sugar before serving.
Ingredients
- 170g plain flour
- 115g (salted) butter
- 55g caster sugar
- 55g ground rice (rice flour)
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