Shortbread

Not just for Christmas, but for Fair time too! This recipe should make about 50 biscuits.

Melted butter, to grease
225g (1 1/2 cups) plain flour
120g (2/3 cup) McKenzie's Rice Flour
100g (1/2 cup) caster sugar
Pinch of salt
225g cold butter, coarsely chopped
Plain flour, extra, to dust
Melted white chocolate, to decorate

Preheat oven to 150°C. Brush 2 large baking trays with melted butter to lightly grease. Combine the flour, rice flour, sugar and salt in a large bowl. Use your fingertips to rub in the butter until it resembles fine breadcrumbs. Turn onto a lightly floured surface and knead until smooth. Roll dough out until 1cm thick. Use a 5cm-diameter star-shaped pastry cutter to cut shapes from dough. Place on prepared trays. Bake in oven for 45 minutes, swapping trays halfway through cooking, or until shortbreads start to change colour. Cool on trays for 1 hour. Drizzle with chocolate to decorate.