Shortbread (from Traditional Scottish Cookery)
1/2 cup flour, sifted
1/4 cup rice flour
1/4 cup superfine sugar
pinch of salt
1/2 cup butter, softenedCombine flours, sugar and salt in a mixing bowl. Work in butter until dough has the consistency of shortcrust. Sprinkle board with rice flour. Turn dough onto board and knead until smooth. Divide into four portions and shape into small rounds. Place on greaseproof paper in a baking tin. Prick with a fork. Bake at 350 degrees F. for 20 to 30 minutes, until cakes begin to brown slightly. Allow to cool in tin.