¾ cup (175 mL) granulated sugar
2½ cups (625 mL) all-purpose flour
¾ cup (175 mL) rice flour
1 tsp (5 mL) salt
1½ cups (375 mL) cold unsalted butter, cubed
1. Preheat oven to 275°F (140°C).
2. Add sugar into food processor. Turn on and off twice to grind sugar a little finer. Add flour, rice flour and salt to food processor. Add cold butter and process until combined. Do not form into a ball in food processor.
3. Scrape mixture into a bowl and knead together gently to form dough. Divide dough into thirds and roll out each third into circles about ½-inch thick (1-cm) thick.
4 Using a 2-inch (5-cm) cookie cutter, cut dough into rounds. Place on ungreased cookie sheet and prick each round with a fork.
5. Bake in centre of oven for 25 to 35 minutes or until a creamy colour. The shortbread will not be firm. It hardens as it cools.
6. Remove from oven and cool on cookie sheets. Keep in airtight containers for up to a month.