Shortbread

• 250 grams butter at room temperature
• 2/3 cup caster sugar
• 2 teaspoons vanilla
• 2 cups of plain flour
• 1/2 cup rice flour
• 2 extra teaspoons caster sugar

Line two round cake tins with baking paper.  Using an electric mixer, mix the butter and sugar together until light and fluffy.  Add the vanilla.  Fold in the flours gently.    Divide the mixture in half and press into each of the cake tins.  Using a fork, prick the top of the mixture, and score the mixture into wedges with a knife.  Bake for 20 minutes or until mixture is golden but not brown.  Cool in the cake tins and slice.  Store in a sealed container for up to a week