250 g (8 oz) plain flour
125 g (5 oz) rice flour (or ground rice)
100 g (4 oz) caster sugar
250 g (8 oz) Scottish butter
Blend together the dry ingredients, and rub in the butter until
the dough resembles shortcrust pastry. Place on a board floured
with rice flour, and knead gently for a short
while until the dough is smooth. Shape the dough into rounds,
or cut into wedges or small rounds with a pastry cutter. For
square biscuits, flatten the dough into a flat baking tray,
and score the top.
the shortbread on a flat baking tray lined with greaseproof
paper, and bake in a moderate oven until golden brown.