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Ingredients
- 1 cup plain flour (all-purpose)
- 12 cup butter
- 1 12 cups rice flour
- 12 cup caster sugar (granulated)
Method
- Sieve flour and rice flour.
- Add the sugar and butter and mix together until the mixture resembles the texture of shortcrust pastry.
- Shape into a square cake and divide into"fingers" (bars/strips).
- Pinch the edges (flute) and prick all over with a fork.
- Place on greased or parchment lined sheet.
- Bake in a preheated 325F oven, until beginning to colour (about 10-15 minutes), then lower the heat to about 275 to 300F (depending on your oven) and bake for about 45-60 minutes more.
- Carefully remove from sheet and cool on rack.
