Scottish Shortbread/Country Christmas

• 5 cups flour, all-purpose
• 1 cup rice flour
• 2 cups butter softened
• 1 cup sugar
• 1 x candied fruit optional

1. Preheat oven to 325F (160C).
2. Sift together flours.
3. Beat butter and sugar in large bowl with electric mixer until creamy.
4. Blend in 3/4 of flour until mixture resembles fine crumbs.
5. Stir in remaining flour by hand.
6. Press dough firmly into ungreased 15 1/2x10 1/2x1inch jelly-roll pan or two 9 inch fluted tart pans; crimp and flute edges, if desired.
7. Bake 40 to 45 minutes until light brown.
8. Place pan on wire rack.
9. Cut into bars or wedges while warm.
10. Decorate with candied fruit, if desired.
11. Cool completely.
12. Store in airtight containers.

flour, rice flour, butter, sugar

Taken from recipeland.com/recipe/v/scottish-shortbread-country-chr-36953 (may not work)