Shortbread 3

1. Sifti the flours into a bowl and add the sugar.
2. Work in the butter with your fingertips - keep it in one piece and gradually work in the dry ingredients.
3. Kneadi well and pack into a floured shortbread mould or an 18-cm (7 inch) sandwich tin. If using a mould turn out onto a baking sheet and prick well.
4. Bakei in the oven at 170 c 325°F for about 45 minutes, until firm and golden.
5. If using a sandwich tin, cool slightly before turning out. When cool, dredge with sugar.
6. Serve, cut into wedges.
7. The rice flour is a traditional ingredient of shortbread, but it can be omitted, in which case use 175 g (6ozs) plain flour.