2 Tablespoons ground rice or rice flour
1/2 cup icing sugar
2 cups plain flour
Rub butter into sifted ingredients, press firmly together. Turn onto lightly floured surface and knead lightly until smooth.
Shortbread can be cooked in many ways such as:
Press mixture evenly into greased 28cm x 18 cm lamington tin, mark into squares or rectangles, prick with fork, bake in moderately slow oven 35-40 mins. Cut again, stand for 10 mins, lift on to wire rack to cool.
Divide mixture into 2 18cm sandwich tins. Cut each into 8 wedges, prick with fork. Bake in moderately slow oven for 25 mins, cut again, stand 10 mins, cool on wire rack.
Mixture can be pressed into wooden shortbread moulds which have been rubbed well with fingers and dusted with corn flour. Cut away excess dough with sharp knife. Tap mould sharply onto greased oven tray and shortbread will fall out easily onto tray. Bake in moderately slow oven for 25 mins. Stand for few mins before turning onto wire rack to cool.