1 c. butter, cold from refrigerator
1/2 c. sugar
1 3/4 c. all-purpose flour, sifted
1 c. rice flour
1/2 tsp. salt

Cut the butter into tiny pieces and work into the sugar until well combined. Mix the flour, rice flour, and salt and work into the butter and sugar mixture. To do this, use a knife, fork, or pastry blender rather than the fingers in order to keep it as cool as possible. Mold into a ball and cool in the refrigerator for 30 minutes. Flatten out the pastry to 1/2 inch thick and pat into shallow, greased and floured baking pans.

Prick with a fork and using a knife, mark out the shapes into which you will cut the shortbread later - strips or triangles. Preheat the oven to very hot (450 degrees) and cook the shortbread for 5 minutes. Turn down to moderate (350 degrees) and cook for up to 30 minutes more, checking every 10 minutes. When the shortbreads start to turn a pale golden color, they are ready. Sprinkle with sugar and leave to cool before removing from their containers. Store in air-tight tins.