Sift the flours into a bowl and add the sugar. Work in the butter with your fingertips - keep it in one piece and gradually work in the dry ingredients.

Knead well and pack into a floured shortbread mould or an 18-cm (7 inch) sandwich tin. If using a mould turn out onto a baking sheet and prick well.

Bake in the oven at 170 C 325 F for about 45 minutes, until firm and golden. If using a sandwich tin, cool slightly before turning out. When cool, dredge with sugar. Serve, cut into wedges.

The rice flour is a traditional ingredient of shortbread, but it can be omitted, in which case use 175 g (6ozs) plain flour.

Milk Marketing Board and distributed by the Dairy Industry.

S.Mease [Cookie Lady] at 00:20 Est From the recipe files of Sylvia Steiger, GEnie The.Steigers, Ci$ 71511, 2253, Gt Cookbook echo moderator at net/node 004/005