3⁄4 cup castor sugar (375ml)
1⁄2 cup self raising flour
1 teaspoon vanilla or almond essence
2 tablespoon rice flour
cake flour as needed
Cream butter, essence & sugar. Add
flours to make soft dough. Shape into 2
long rolls & wrap in waxed paper or
clingwrap. Chill till firm, but
not hard. Cut into rounds & bake @
180*C for 12
minutes. Add chopped nuts, choc chips, etc
dough is made & before rolling up.
This is a crisy type of shortbread.
this is a crispy shortbread.