Mum makes lovely shortbread and so does my niece, C. C makes her shortbread in Christmas shapes (last year they were stars) and Mum cuts hers into thick wedges. I thought I would try rounds.

375gm butter
1/2 Cup caster sugar
3 Cups plain flour
1/2 Cup rice flour
pinch of salt

Sift the flour, rice flour and salt. Cream the butter and sugar, then mix in the dry ingredients.

Turn out onto the floured bench and knead well. Divide the mixture into four parts, then shape each into a round and cut (I used two pieces of baking paper and the rolling pin).

Use your thumb or the end of a spoon to pinch around the edges for decoration. Cut into eight and prick each pices with a fork.

Bake at 130 degrees Celsius for about 25 minutes, or until the shortbread starts to colour slightly. The shortbread will need to be cut again when it comes out of the oven.