|Rice flour||10 Ounce|
|All purpose flour||22 Ounce (Use Robin Hood Presifted)|
|Unsalted butter||1 Pound (At Room Temperature)|
|Castor sugar||8 Ounce (Fruit Or Powdered)|
The secret to this recipe is to halve the quantities of the ingredients, using the butter weight as your guide.
The ratio for the flour is 1/3 rice flour to 2/3 all purpose flour.
Sift rice flour and all-purpose flour together.
In large bowl, and with warm hands, cream butter and sugar.
Gradually rub in flour.
Add small quantities at a time.
You may not have to use all the flour; humidity and room temperature play a role in determining the right texture.
The right texture is able to be rolled but not too oily.
Divide in half.
Roll 1/4 inch thick, forming a round cake.
Pinch edges for a traditional shortbread cake.
Score into serving piece sizes and prick all over with a fork.
If cookies are desired, roll out to a size a bit smaller than a cookie sheet.
Cut into desired sizes and separate slightly.
Prick all over with a fork.
Cookie sheets should be ungreased.
Bake in a moderate oven (350Â°F) on middle shelf for about 1/2 hour.
Cookies may bake a bit quicker than the cake.
Remove from oven when done and sprinkle lightly with castor sugar.
Store in an airtight tin.