Preheat the oven to 150°C.Note:
Try to use rice flour sourced from an Asian supplier rather than from a health shop as the former seems to be finer and gives a better finish.
Sift both flours together.
Combine all the ingredients into a mixing bowl.
Using a dough-hook, start the mixer on a slow setting until the butter begins to break up.
Increase the speed and continue until the mixture has bound together and forms a dough.
Roll the mixture out on a floured surface to a thickness of 10mm.
Using a small cookie-cutter, cut into shapes.
Place on a baking tray lined with baking parchment.
Prick each biscuit 3 times with a fork.
Bake in the centre of the oven for 40 to 50 minutes.
Towards the end of the baking time, check the bottom of the shortbread: if the bottoms have started to go light brown, they are done.
Remove from the oven and immediately sprinkle with icing sugar or caster sugar.
Cool completely on a wire cake rack before storing in an airtight container.Recipe reprinted with permission of The Muddled Pantry. To see more recipes, click here.