Ingredients
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¼ cup white sugar
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½ cup unsalted butter
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1 cup all-purpose flour
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⅓ cup white rice flour
Directions
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Preheat oven to 325 degrees F (165 degrees C).
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Line a baking sheet with greaseproof (parchment) paper. Sift the flour and rice flour into a medium mixing bowl. Add the sugar and mix.
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Cut butter into pieces and rub into the flour with your fingertips until the mixture begins to bind together. Knead into soft dough.
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Roll the dough into an 8 inch round (or for exact round, mold it in an 8 inch cake pan). Place on baking sheet. Using a fork, prick top and make tine marks along edge. Using a table knife, score top with wedge marks. (This is where it will break when cooled)
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Bake 45 minutes or until pale golden in color. Sprinkle a little superfine sugar over top and cool on baking sheet. Cut into wedges. Keeps for weeks in airtight tin.
Nutrition Facts (per serving)
| 276 | Calories |
| 16g | Fat |
| 31g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 276 | |
| % Daily Value * | |
| Total Fat 16g | 20% |
| Saturated Fat 10g | 49% |
| Cholesterol 41mg | 14% |
| Sodium 3mg | 0% |
| Total Carbohydrate 31g | 11% |
| Dietary Fiber 1g | 3% |
| Total Sugars 8g | |
| Protein 3g | 6% |
| Calcium 9mg | 1% |
| Iron 1mg | 6% |
| Potassium 34mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
