Ayrshire Shortbread

• flour
• rice flour
• castor sugar
• butter
• egg
• cream

Sieve four ounces of flour and four ounces of rice flour into a basin and rub in four ounces of butter with the finger-tips. Add four ounces of castor sugar and bind the mixture to a stiff consistency with the beaten yolk of an egg and two tablespoonfuls of cream. Roll out thinly, prick with a fork, and cut into rounds or fingers. Place the cakes on a greased paper and bake in a steady oven for