2 cups plain flour.
1 / 2 cup ground rice, very finely ground or rice flour.
1 / 3 cup castor sugar.
250 gm butter.
Have butter at room temperature.
Beat butter and sugar in small bowl with electric mixer until combined and smoothed.
Mix both flours together.
Add large quantities of sifted flours to butter mixture, beating between additions.
Press ingredients together gently. Knead on lightly floured surface until smooth.
Divide dough into two portions. Shape each portion into 18 cm rounds.
Place on greased oven trays.
Mark into wedges and prick each wedge once with a for [ making 4 pricks on each wedge.
Pinch a decorative edge with four floured fingertips all around.
Bake in slow preheated oven for about 30 minutes.
Allow to cool and stand for 10 minutes before transferring to wire rack to continue cooling.
Cut along marks of wedges when cold completely.
Serve with tea or coffee
