1 c Sugar 1 c Rice Flour
1 lb Butter 2 T Sugar
3 1/2 c Flour, all purpose
Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30
sec. (or use fruit sugar). Add to softened butter and cream mixture
until very fluffy.
Combine flour and rice flour. Beat into batter in small portions.
Turn batter out onto a lightly floured surface. Knead until smooth,
adding up to 1/2 c more all-purpose flour, if needed. Press into a 15
x 9 jelly roll pan. Score into bars with a sharp knife. Prick
surface with fork. Sprinkle with remaining 2 T sugar. Bake 10 minutes
then lower heat to 300F and bake until golden, about 30 to 40 minutes.
Cut along scored lines, cool and store in air tight container. (Good
recipe from Toronto Star, very fast.)
Yields
48 servings