500g butter, at room
2 cups icing sugar
2½ cups plain flour
⅔ cup cornflour
¾ cup rice flour
2 egg whites
2 cups icing sugar, sifted
blueberries or blackcurrants pink peppercorns
Preheat oven to 180°C.
Line 2 baking trays with baking paper.
Beat butter and icing sugar until light and fluffy, using an electric mixer. Sift together plain flour, cornflour and rice flour.
Sift flour into butter mixture, one spoonful at a time. Bring together to form a dough. Turn dough out onto a lightly floured surface. Knead for about 5 minutes until very smooth.
Roll out pieces of dough between two pieces of baking paper. Use a 5cm fluted cutter to cut out biscuits. Using a smaller fluted cutter cut out the middle of each shortbread biscuit. Carefully lay each biscuit on the tray.
Bake shortbread for 12-13 minutes until very lightly coloured and crisp. Leave to cool on a cooling rack.
To make icing, beat egg whites in a clean dry bowl until stiff. Slowly add icing sugar and mix in to make a smooth paste.
Spread icing over each biscuit and sprinkle over your chosen toppings.