SHORT BREAD

INGREDIENTS:   

Castor sugar (200g), flour-plain (200g), flour-rice (110g), butter (300g), baking powder (1/2 tea spoon), salt (1/2 tea spoon).

METHOD:              

Cream butter and sugar in a bowl until soft, light, white and fluffy. Sift over the bowl the plain flour, rice flour, baking powder and salt. Mix thoroughly to a smooth dough. Press the dough neatly into the greased tin, smoothing the surface. Prick all over with a fork, then score into sequel wedges. Bake in a moderately hot oven until golden-brown for 35-40 minutes. Then turn out and cut the wedges while still warm. Store in an air tight container.