Recipe Book

Shortbread

Ingredients:

198 g butter

85 g caster sugar

255 g plain flour

56 g rice flour

1/2 teaspoon vanilla essence

Method:

Cream butter , sugar and vanilla , add sifted flours and work in until mixture is mixed. roll out to required thickness and either cut in fingers or shapes. sprinkle with caster sugar and stand in the fridge for an hour. Bake in a 140c for 40 to 45 minutes for fingers or 50 minutes for shapes.