Gluten Free Shortbread.
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250g Butter softened but not melted
1/2 Cup Rice Flour
1 1/2 Cups Maize Cornflour
3/4 Cup Gluten Free Icing Sugar
Mix all ingredients in a food processor until well combined. Roll dough out on a floured (maize cornflour) surface to 1cm thick. Use a cookie cutter to cut into shapes or roll into balls. Place on a tray lined with baking paper and prick with a fork. Bake at 150°C for 25-30 minutes so pale but crisp. Cool on wire rack.