This old family recipe is made with rice flour. It adds a crispness to the biscuits. They are best left for one week in an airtight container before eating. This allows the flavours to marry.

Ingredients

• 200 grams butter (unsalted is best)
• ½ cup caster sugar
• 2 cups flour
• ¼ cup rice flour

Method

1. Beat the butter and sugar together until creamy.
2. Sift the flours and work into the creamed mixture.
3. Press the mixture into a greased and lined 20cm x 30cm slice tin.
4. Mark into squares or bars and prick each piece three times with a fork.
5. Bake at 160°C for 50-60 minutes or until a sandy brown colour.
6. Cool in the tin for 10 minutes before turning out and cutting into pieces using the lines already marked on the shortbread. Cool on a cake rack. Store in an airtight container.

Food Processing Method

1. Soften the butter. Put the butter and sugar into a processor and process until light - about 2 minutes.
2. Add the flours. Pulse until well mixed. Continue from point 3 above.

Cooks Tips

Use cornflour if you don't have rice flour.