Ingredients
- 2 cups flour
- 1⅛ cups butter, cubed
- ⅓ cup sugar
- 2 Tablespoons rice flour (optional)
Procedure
- Preheat oven to 325°F.
- Grease two cookie sheets.
- Mix flour, sugar, and rice flour in a bowl.
- Add the butter by rubbing in with fingertips.
- Press mixture together to form a dough ball.
- Place dough on a lightly floured surface.
- Knead gently.
- Divide dough in half, placing one rounded, ½-inch thick piece on each cookie sheet.
- Gently mark out eight equal portions on each piece, radiating from the center.
- Prick dough with a fork.
- Bake for 30 to 35 minutes.
- Allow the shortbread to cool and store in an airtight container.
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