|Unsalted butter||250 Gram, softened (8 Oz)|
|Caster sugar||125 Gram (4 Oz, Plus Extra For Dusting)|
|Plain flour||250 Gram (8 Oz)|
|Rice flour||125 Gram (4 Oz)|
1. Put the butter and sugar in a food processor and process until pale and creamy. Sift in the flour, rice flour and salt and process briefly until the ingredients just come together. Transfer to the work surface and knead gently to form a soft dough. Shape into a disc, wrap in clingfilm and chill for 30 minutes.
2. Divide the dough in half and roll each piece out on a lightly floured surface to form 2 x 20 cm (8 inch) rounds. Transfer them to 2 lightly oiled baking sheets. Score each piece with a sharp knife, marking it into 8 equal wedges, prick with a fork and use your fingers to flute the edges.
3. Sprinkle over a little caster sugar and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 18-20 minutes until golden. Remove from the oven and, while still hot, cut into wedges through the score marks. Leave to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool. Store in an airtight tin.