Many years ago, I wrote down this recipe in my recipe book. I don’t remember where it came from. This recipe is so easy for me as I hate weighing ingredients. This recipe is also very versatile and it is easy to modify its flavour by adding extra ingredients such as ‘Matcha Powder’ or ‘Lemon Rind’ or ‘Nuts’. Rice Flour can be omitted, but the biscuit texture is better with Rice Flour.
Butter 250g *softened
Caster Sugar 1/2 cup
Plain Flour 2 cups
Rice Flour 1/4 cup *finely ground type, I use Asian Rice Flour
Preheat oven to 160C. Line 2 baking trays with baking paper.
Mix softened Butter and Sugar until smooth and well combined.
Add Plain Flour and Rice Flour and mix well. Use your hands to bring the dough together in the bowl.
Roll out the dough on a floured surface until 1cm thick and cut into shapes, OR slice well-refrigerated stiff dough.
Bake for 30 to 40 minutes or until lightly golden, swapping trays halfway through cooking. Set aside on the trays for 10 minutes to cool before transferring to a wire rack to cool completely.