|Photo by Leslie, hand by me|
This recipe is seriously difficult to stuff up and you can pretty well make it in any format. Personally, I prefer to cut out shapes and sprinkle liberally with sugar to make them sparkly but it's also good pressed into two 18cm square/round cake tins. Just make sure you cut it before you bake it, otherwise it crumbles after it's cooked.
One cautionary note, it doesn't really work with gluten-free flour, it gets too short.
2 tbsp rice flour or ground rice (I prefer the flour)
1/3 cup icing sugar
2 cups of plain flour
250g salted butter, cubed & cold
Oven @160c 2 x 18 cm round/square cake pans, greased with butter,
or use cookie cutters & trays covered with baking paper
Combine all dry ingredients in a large bowl and then rub in the butter until the mixture is even.
Press together and then knead on a lightly floured surface until smooth.
Press into the two pans and cut into wedges. Bake 30-35 minutes until lightly golden, do not over-bake.
Roll out to about 8mm thick between two sheets of baking paper and use a cookie cutter to cut dough into shapes. I like to press caster sugar onto the top but that's optional. Bake for 5-10 minutes until lightly golden. Do not over-bake.
This recipe is quite nice with macadamia pieces, 2 tsp of lemon zest, or with one side dipped in chocolate but it has a beautiful flavour so I usually leave mine plain.