Shortbread 　Scottish traditional rich crumbly dry cake.

150g (6 oz.) Plain flour
50g (2 oz.) Rice flour
100g (4 oz.) Butter
50g (2 oz.) caster sugar

　

Set oven to 160C (325F). Cream the butter and sugar in a bowl. Gradually add the shifted plain flour and rice flour. Knead the mixture together to make a soft dough, and put it n a fridge for 30 min. On a floured surface roll the dough into a round (or use oiled and sugared shortbread mould to shape). Place it on greased baking tray. Pinch up the edges and prick the top with a fork. Bake for about 45 minutes or until light golden in colour. While still warm, cut into triangles.