A Christmas gift made with love in your own kitchen, this shortbread is a great gift idea for childcarers, friends and neighbours.
250g soft butter, chopped
120g icing sugar, sifted
1/2 teaspoon vanilla extract
375g plain flour
90g rice flour
3-4 tbsp demerara sugar
silver cachous, for sprinkling
* Pre-heat oven to 150C.
* Using an electric mixer, beat butter, icing sugar and vanilla until light and creamy. Stir in combined sifted flours and mix until you have a crumbly dough.
* Turn out onto a sheet of baking paper and press into a ball. Roll dough out between two sheets of baking paper until 5mm thick then, using a 6-7cm star pastry cutter, cut biscuits from dough and place on baking paper-lined trays.
* Sprinkle each biscuit with about half a teaspoon of demerara sugar and top with a few cachous, then refrigerate for 15 minutes.
* Bake biscuits for about 20 minutes or until pale golden. Transfer to a wire rack to cool.
Shortbread biscuits will keep in an airtight container for up to a week. Makes about 24.