Traditional Christmas Shortbread
- 125g Rice flour
- 250g Plain flour
- 250g Butter
- 125g caster sugar
Heat oven to 150°C. Cream the butter and sugar together. Sift together the flours and fold into the butter. Press into the shortbread mould and smooth the top. Bake in the oven until lightly golden (about 40-45mins). When cool remove from the mould and slice into wedges. Alternatively for the decorated cookies, roll the shortbread dough into a ball and wrap and place in the fridge for ½ hour. Roll out to about 2-3mm thick and using your favourite xmas cutters, cut out shapes. Bake until lightly golden. Cool on a wire rack. Roll out fondant and cut to shape. Stick onto the baked shortbread using sugar syrup or edible glue and decorate with various sprinkles.