CRISP SHORTBREAD

By Nicky

Ingredients

• 1 c. butter
• 1 3/4 c. sifted flour
• 1/2 c. rice flour
• 1/2 c. berry sugar

Preparation

Step 1

Cut fairly firm butter into large pieces and place into a large bowl. Sift together the flours and sugar. Sift about 1/3 c. of the mixtures at a time over the butter and cut with a pastry blender until flour specks disappear. Repeat until all but 1/4 c. of mixture is used. Using hands, squeeze the crumbly mix together into a large ball. Turn onto a pastry board floured with some of the reserved dry mix. Knead gently until smooth. Chill 1/2 hr. using dry mixture as needed to keep from sticking. Roll dough about 1/3" thick on same board. Cut and transfer onto ungreased baking sheet with spatula.

Bake at 300 F. for 18 - 20 minutes or until light cream colour. DO NOT LET THEM GET BROWN