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1
Cream butter with sugar until light and fluffy.
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2
Sift flour with rice flour or cornstarch (the former is preferable if available), and cut into butter until it resembles coarse meal; mix as you would for pastry.
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3
Add just enough of the flour mixture to make a dough that can be gathered into a soft ball.
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4
Knead on a lightly floured board for a minute or two, only until smooth.
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5
Do not knead too long or dough will become greasy and the shortbread will be tough.
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6
Divide dough in half and press each portion into an unbuttered 8-inch layer-cake pan.
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7
Using the back of the bowl of a wooden spoon, press a round indentation into the center of the cake and crimp the edges.
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8
With the tines of a fork, prick cake all over, right down to the pan.
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9
Bake in preheated 350 oven for 45 minutes to 1 hour, or until shortbread is an even pale golden brown.
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10
This will be soft when removed from the oven and can then be cut into wedge-shaped portions; or break when cold and crisp.
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11
Variation: If you have the wooden shortbread molds, dust them with cornstarch or rice flour, press dough into them and invert onto a buttered and floured cookie sheet.
