Directions

1. 1. Preheat the oven to 350°F/180°C/gas 4.
2. 2. Set out a 9-inch (23-cm) springform pan.
3. 3. Sift the all-purpose and rice flours and salt into a medium bowl.
4. 4. Beat the butter and 2/3 cup (140 g) sugar in a large bowl with an electric mixer at high speed until creamy.
5. 5. Mix in the dry ingredients and brandy.
6. 6. Firmly press the mixture into the pan to form a smooth, even layer. Prick all over with a fork and sprinkle with the remaining sugar.
7. 7. Use a sharp knife to score the shortbread into 16 wedges.
8. 8. Bake for 20-25 minutes, or until pale gold.
9. 9. Use a sharp knife to cut into 16 wedges along the scored lines.
10. 10. Loosen and remove the pan sides and bottom. Transfer to racks to cool.