Shortbread Cookies

Method: Mix the cake flour, rice flour and salt well. Set aside. Use an electric hand mixer to beat butter until smooth. Add sugar in three batches and beat well between each addition, until pale and fluffy. Sift in the flour mixture in three batches. Use a spatula to fold and combine well. Don’t over mix the mixture. Use hands to lightly knead into a dough. Transfer onto a plastic wrap and cover with another piece. With a rolling pin, roll it out to a thickness of 1½ cm (0.6 inch). Wrap in plastic wrap and refrigerate for about 1 hour or overnight. Preheat oven to 150C / 300F. Remove the dough from fridge and rest in room temperature for about 10 minutes until just workable. Roll it out to a thickness of 1cm (0.4 inch). With a cookie cutter, cut out some shapes. Transfer them onto a lined tray. Bake in the preheated oven for about 25 minutes. Turn off the heat. Leave the cookies inside the oven for another 10 minutes. You might like to rotate the baking tray in order to get all cookies evenly heated in the middle of baking. (Remark: If your baking tray is not large enough, bake in batches. Refrigerate the remaining dough until needed. Repeat this step when you’re ready to make more.)