(A) 180g Butter, 40g Icing sugar, Zest of 1 lemon, finely grated

(B) 230g Flour, 30g Rice flour

1.Cream (A) till smooth and light, add in (B) and mix till well blended.

2.Roll it between 2 plastic sheets to 20cm in diameter.

3.Place into tray lined with baking paper. Pinch and flute the edge with fingers for decoration.

4.Score the top into even wedges.Prick all over with a fork.

5.Bake at 170 degree at the bottom rack of the oven for 25 minutes. Then move it up to the

middle rack, continue to bake for another 10 minutes.

6.Cut into wedges where marked.

Tips

Rice flour can be replaced with cornflour.