Granny Bliss Shortbread
250g butter
1/3 rd cup castor sugar
1/4 cup rice flour
2 1/4 cups plain flour
Cream butter and sugar until light and creamy. Stir in sifted flours in two batches, when mixture becomes too stiff to stir, use your hands to combine ingredients. Turn onto a lightly floured board, knead lightly until smooth. Cook in moulds or in a tin and mark and prick decoratively with a fork. Bake this one in a slow oven for around 45 minutes or until lightly golden. Cool on wire rack. The more you cook shortbread the better you'll get at it. Everyone's ovens are slightly different etc.
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