Three chimneys shortbread

1. Cream the butter and sugar together until pale and fluffy.

2. Work the sifted the flour and rice flour into the creamed mixture until it forms a firm paste.

3. Knead it lightly on a well-floured board.

4. Roll it out until quite thin (0.5 cm thick) and cut biscuit shapes with cutter of your choice.

5. Using a palette knife, lift the biscuits onto a well-buttered baking sheet and prick with fork.

6. Bake on the centre shelf of a moderate oven, 190C/375F/Gas 5, until pale golden in colour.

7. Remove from oven and sprinkle liberally with caster sugar while still warm.

8. Lift on to wire tray to cool and firm-up.

9. Store in an airtight tin.

10. These biscuits are versatile and are equally good accompanying a creme brulee at a dinner party or hanging on the Christmas tree after being thrown together by a five year old! If you don't fancy sprinkling caster sugar over them they are lovely as they are. They are also delicious iced, or with a soft dusting of icing sugar. A box of writing icing and a batch of biscuits can provide hours of entertainment on a rainy afternoon for children! As a variation, I sometimes make them with polenta or farola (a smaller-grained polenta and available in most supermarkets) for added crunch.