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Ingredients

265g (1 3/4 cups) plain flour
120g (2/3 cup) rice flour
140g (2/3 cup) caster sugar
1/2 teaspoon ground allspice
Pinch of salt
250g soft butter, cubed
Plain flour, to dust

Method

Step 1 Preheat oven to 170°C. Line 2 baking trays with non-stick baking paper.
Step 2 Combine the flours, sugar, allspice and salt in a bowl. Use your fingertips to rub butter into flour mixture until it resembles fine breadcrumbs. Turn onto a lightly floured surface and knead until smooth. Use a lightly floured rolling pin to roll out dough until 5mm thick. Use a variety of 2 to 5cm-diameter pastry cutters to cut out shapes.
Step 3 Use a skewer to pierce the shapes for the napkin decorations, so ribbon can be threaded through after cooking.
Step 4 Place shortbread on trays. Bake in oven for 10-12 minutes or until biscuits change colour. Set aside on trays to cool.

Shortbread decorations

How to make Shortbread decorations

Ingredients

Method