115g butter, at room temperature
55g caster sugar
pinch of salt
130g plain flour
40g ground rice
Allow the butter to reach room temperature. Pre-heat the oven to 150 Put the butter into a large mixing bowl, and beat with a wooden spoon until soft. Beat in the sugar and salt.
Sift over the flour and ground rice and mix to a smooth dough add a little more butter if necessary to make it smooth.
Line a 15cm cake tin with baking parchment, and lightly roll out the dough until slightly smaller than the tin. Put in the fridge to chill for 15 minutes until firm.
You can use high or low racks in the Halogen , on the low rack add about 15 minutes cooking time. Bake for around an hour until cooked through, but not browned.
Take out of the oven and cut into your preferred shape.
Allow to cool for a couple of minutes, then sprinkle with Demerara sugar and transfer to a wire rack.