An old-fashioned favourite...

SHORTBREAD

340g plain flour
55g rice flour
140g sifted icing sugar
285g butter, softened

1. Combine all ingredients in a bowl.

2. Take dough out of bowl and work with your hands until nice and soft.

3. Roll into two squares and cut into 36 pieces (72 in all). Alternatively, roll out and cut into shapes using cookie cutters.

4. Prick with a fork a few times.

4. Bake in a 190degree oven for 15 minutes.


**Notes

- Recipe from my old next-door neighbour, same one who provided the choc chip cookie recipe!
- Don't attempt this recipe on a hot day as the butter tends to seperate from the rest of the ingredients and the whole mixture can go greasy and flaky.
- Keeps well in an air-tight container for at least a week - if it lasts that long!