| Cook Time | 35 minutes |
| Servings | cookies |
Ingredients
- 250 grams Butter
- 1/2 cup Caster Sugar
- 1 teaspoon Vanilla Essence
- 2 cups Plain Flour
- 1/2 cup Rice Flour
- 1 tablespoon Caster Sugar extra
Ingredients
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Instructions
- Preheat oven to 160c or 140c for fan. Line two baking trays with non stick baking paper. Using electric beater, beat the butter, sugar and vanilla until light and creamy. Sift in the flours and mix together with a non serrated knife until evenly mixed. Gather the dough together and divide into two equal portions.
- Place each portion on a prepared tray and flatten out to a 20 cm round. Pinch the edges to decorate, and score into wedges. Sprinkle with extra caster sugar and bake for 35 minutes, until pale golden.
- Stand on tray for 5 minutes, then transfer to a wire rack to cool. Break into wedges to serve. Store in an airtight container for up to one week.
Recipe Notes
If you like, you could also add chopped nuts or finely grated lemon or orange rind to the dough.
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