Thought I'd post the shortbread recipe here so that it's always on record. Let me know if this is different from your recipe.
- 1 lb butter (2 cups - one entire brick!)
- 1 cup fruit sugar
- 1 cup rice flour
- 5 - 6 cups of cake and pastry flour (as much as you can put in...crumbly)
Add rice flour, then cake and pastry flour (try adding the 6th cup little by little, and if you don't use it all, don't worry.)
Knead the dough.
With rolling pin, flatten the dough to the thickness you want (1/2 -3/4") and cut into squares. Jab the squares with a fork.
Bake at about 300 (maybe 325 depending on your oven). Check the cookies after 10 minutes. If they are starting to darken on the corners, they are done. Don't let them darken too much.
