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Shortbread Biscuits



•  ½ cup Lupin Flour
•  1 ½ cups White Flour
•  250gms butter
•  ¼ cup ground rice
•  1/3 cup castor sugar


Have butter at room temperature. Cream butter and sugar together until light and creamy. Stir in sifted flours and ground rice in two batches. Turn onto lightly floured surface, knead lightly until smooth. Divide mixture into two 18cm rounds or roll out to ¼ inch thickness and mark into squares or fingers. Prick with a fork. Bake in a slow oven for 45 minutes, cut again, stand for 10 minutes, then cool on a wire rack.