Biscuits/Butter Shortbread

5 oz/ 150g butter
6 oz/ 175g plain flour sieved
1½ oz/ 40g rice flour
2 oz/ 50g caster sugar (flavoured with 2 drops vanilla essence)
1oz/ 25g caster sugar (for dusting)
Optional extra: an orange peel, finely grated

Procedure
Rub all the fat into the dry ingredients until it becomes like breadcrumbs. Knead them until youhave a smooth dough. Roll this out on a slightly floured board until the dough is about ¼ inch (¾ cm) thick. Cut out circles of about 2 ½ inches (6 cm) across with a fluted cutter or use a plain one and mark the edges with a fork. Prick an even design with the prongs of a fork and place on a lightly greased baking tray. Heat your oven up to 300ºF/ 150ºC/ gas mark 2. Cook your biscuits for about 15 minutes or until they are golden brown (not too dark).Cool them on a tray for a minute or two and then transfer to a wire rack to get cold. Sprinkle with a little sugar and store in an air-tight tin.

Serving Information
Serves: 16