Ingredients
6
6 servings
- •0.25 cup white sugar
- •0.5 cup unsalted butter
- •1 cup all-purpose flour
- •0.33333334326744 cup white rice flour
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
- Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
- Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
- Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.
Nutritional Facts
Per 6 servings
- Calories: 276
- Carbohydrate: 31g
- Fat: 16g
- Fiber: 1g
- Protein: 3g
- Sugar: 8g
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