1/4 cup Chelsea White Sugar
1/2 cup unsalted butter
1 cup flour
1/3 cup rice flour

Preheat oven to 165°C. Line a baking sheet with greaseproof paper. Sift both flours into medium bowl. Add sugar & mix. Cut butter into small pieces & rub with fingertips until mixture begins to bind together. Knead into a cake tin. Place on baking sheet. Use a fork to make thin lines along edge. Using a knife score shapes onto dough. (This will break when cool) Bake for 45 mins or until golden or crisp.

Cool on a wire rack.

It keeps for weeks in an airtight tin or container. They're delicious.