shortbread

half pound mc dougall's self rising flour (8 heaped table spoons) or basic flour is fine

2 onces ground rice (2 rounded table spoons)

1/4 tea spoon salt

190 gr butter

4 ounces white sugar (caster sugar is best) (4 table spoons)

sift the flour salt and ground rice into a basin

add the butter, rub it in with the finger tips

then add the sugar and work the mixture into a dough

until it is soft and pliable without being oily and crumbly

(it's a little bit delicate...)

no liquid is used

you need to get it into a ball

shape into either biscuits

roll out about quarter of an inch on a flowered board

cut it out in little circles (for instance)

cook on an ungreased tin

for fifteen to twenty minutes

in a moderate oven (4)