These all-butter cookies are easy to make, great for a tea-time snack, but also elegant enough to serve with ice cream at a dinner. As you can see from the photo they make great gifts too. Try to obtain Plus Gras or European butter - it contains less water and gives a much better texture.
1 1/2 sticks unsalted butter
2 cups all-purpose flour
1/2 tsp salt
1 cup rice flour
1 cup white sugar
Demerara sugar for dusting
Cut butter into small chunks and process with remaining ingredients except Demerara. Press into a tin lined with baking parchment and prick all over with fork (this will make the surface look messy, but it will settle down in the cooking). Bake in slow oven for 30-40 minutes, until pale brown. Remove from oven and score into appropriate pieces. When cool cut completely.
