Wheat Free Honey Shortbread (Sweetie) - cooking recipe

Ingredients

375 g butter
1 1/4 cups pure icing sugar
1 teaspoon vanilla
1/4 cup honey
500 g rice flour
additional pure icing sugar, for dusting of shortbreads

Preparation

Cream together 375g butter, 1 1/4 cups pure icing sugar, 1 teaspoon vanilla and 1/4 cup honey.
Then fold in 500gms rice flour.
Spread mix into lined 20 x 30cm baking tin.
Chill for 20 mins in the fridge.
Bake 160C for 40 minutess or until golden.
Cool cut into pieces, dust with icing sugar.
Eat all within 10 minutes of cooling.