Shortbread

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.