Makes 16 wedges

2 sticks unsalted butter
1/2 cup sugar
1 3/4 cups all-purpose flour: sifted
2/3 cup rice flour
1/8 teaspoon salt
Extra sugar for dusting

Preheat oven to 375 degrees F.

2 lightly greased cookie sheets

In a medium bowl, cream the butter and sugar until light and fluffy.

Sift together the flour, rice flour and salt,

On low speed, spoon the sifted ingredients into the creamed butter and sugar until it resembles fine crumbs.

Transfer the mixture to a lightly floured surface and knead gently to form a soft dough.

Divide the dough in two and form each piece into a slightly flattened disc. Wrap each half in plastic wrap and refrigerate for 30 minutes.

On a lightly floured work surface, roll the disc into an 8 inch round and transfer to the prepared cookie sheet.

Take a sharp knife and score the disc into 8 wedges, then prick each wedge several times with a fork and with your fingers pinch the edges to form a fluted effect.

Lightly dust the surface with sugar.

Repeat with the other disc.

Bake for 18 to 20 minutes or until shortbread is light golden brown.

Remove from the oven and cut each round on the score lines and allow to cool for 5 minutes on the sheets. Transfer to a wire rack to cool completely.

*The use of rice flour produces a lighter effect. The rice flour can be replaced with all-purpose flour in equal amount.

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