Ingredients

• 0.25 cups white sugar
• 0.5 cups unsalted butter
• 1 cup all-purpose flour
• 0.33 cups white rice flour

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
3. 3 Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
4. 4 Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
5. 5 Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.

Nutrition per serving