from Luna Convento, Italy

• 8 ounces unsalted butter 
• 8 ounces all purpose flour 
• 4 ounces rice flour or corn starch 
• 4 ounces sugar 

Preheat oven to 350 degrees. 

Work the first three ingredients together until the dough is the consistency of
breadcrumbs. Then add the sugar. Knead well and put in a shortbread mold or
flan tin, smoothing out with the fingers until the bottom of the mold is covered.
Prick all over with a fork. 

Cook for about 20 to 25 minutes until golden. Cool slightly and then cut into
pieces; squares or triangles depending on the use as biscuits or as a dessert base
and topping. Allow to cool completely before removing from the tin. 

We extend our thanks to Rosemary Anastasio, interpreter and guide at the Luna Convento school, for this recipe.