200 g butter
2 heaped tablespoons icing sugar
200 g flour
0.5 cups ground rice or cornflour
Optional: chopped pistachio nuts and dried cranberries
Cream butter and sugar, add dry ingredients and mix thoroughly. Turn out onto floured board and knead well. Form the dough into a log and wrap in foil or baking paper, then refrigerate until firm. (You can keep the uncooked dough in the fridge or freezer for a while before cooking it.) Cut into slices with a sharp knife – each piece should be about 0.5 cm to 1 cm thick. Prick each piece before baking. Bake at 150 degrees C until a delicate brown.
Makes about two dozen. Store in an airtight container.
They look even more Christmassy if you add pistachios and cranberries