Scottish Shortbread

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   ["Sieve flour and rice flour.", "Add the sugar and butter and mix together until the mixture resembles the texture of shortcrust pastry.", "Shape into a square cake and divide into""fingers"" (bars/strips).", "Pinch the edges (flute) and prick all over with a fork.", "Place on greased or parchment lined sheet.", "Bake in a preheated 325F oven, until beginning to colour (about 10-15 minutes), then lower the heat to about 275 to 300F (depending on your oven) and bake for about 45-60 minutes more.", "Carefully remove from sheet and cool on rack."]

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