less than 30 mins
10 to 30 mins
Cream the butter and sugar together until pale and fluffy.
Work the sifted the flour and rice flour into the creamed mixture until it forms a firm paste.
Knead it lightly on a well-floured board.
Roll it out until quite thin (0.5 cm thick) and cut biscuit shapes with cutter of your choice.
Using a palette knife, lift the biscuits onto a well-buttered baking sheet and prick with fork.
Bake on the centre shelf of a moderate oven, 190C/375F/Gas 5, until pale golden in colour.
Remove from oven and sprinkle liberally with caster sugar while still warm. Lift on to wire tray to cool and firm-up. Store in an airtight tin.