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Ingredients
- 250g soft butter, chopped
- 120g icing sugar, sifted
- 1/2 teaspoon vanilla extract
- 375g plain flour
- 90g rice flour
- 3-4 tbsp demerara sugar
- Silver cachous, for sprinkling
Method
Pre-heat oven to 150C. Using an electric mixer, beat butter, icing sugar and vanilla until light and creamy. Stir in combined sifted flours and mix until you have a crumbly dough.
Turn out onto a sheet of baking paper and press into a ball. Roll dough out between two sheets of baking paper until 5mm thick then, using a 6-7cm star pastry cutter, cut biscuits from dough and place on baking paper-lined trays.
Sprinkle each biscuit with about half a teaspoon of demerara sugar and top with a few cachous, then refrigerate for 15 minutes.
Bake biscuits for about 20 minutes or until pale golden. Transfer to a wire rack to cool.
Shortbread biscuits will keep in an airtight container for up to a week.
