shortbread biscuits


3/4 cup (165g) white sugar, plus extra for sprinkling 2 1/2 cups (375g) plain flour
3/4 cup rice flour
375g butter, cubed 

  1. Place sugar in a food processor with flour, rice flour and 1 teaspoon salt, add butter and process until just combined. Transfer to a lightly floured work surface and gently press mixture together with your hands to form a ball. Divide into two. Roll each piece out to 1cm-thick. Use a 4cm plain round cutter to cut into rounds, place on a lightly greased baking tray, sprinkle with a little extra sugar, prick biscuits with a fork and press a clove into the centre of each. Cook on lower oven racks for 25 minutes. They should just be lightly coloured when cooked. Cool on a wire rack, then store in an airtight container.