Gluten-free Shortbread

Ingredients

 * 1/2 cup cornstarch
 * sugar
 * 175 grams butter
 * 1/2 cup icing [confectioner's]
 * 1 cup rice flour

Directions
Sift cornstarch, sugar and rice flour together. Add butter. Mix with hands until soft dough forms. Refrigerate one hour. Shape dough into 2 ½ cm balls. Place about 3 cm apart on greased cookie sheet; flatten with lightly floured fork. Bake at 150 xc for 20-25 minutes or until edges are lightly browned. .sh "variations" Form balls as above. Roll in finely crushed corn flakes or crushed nuts. Press top of ball with thumb. Add a dab of jelly. Mix in 2 tbls. finely chopped peel and/or 2 tbls. finely chopped nuts. Flatten with lightly floured fork. Difficulty : easy. Precision measure ingredients