| 1. | Preheat the oven to 150ºC |
| 2. | Cut butter into small cubes. |
| 3. | Into the large bowl of a food processor add the flour, rice flour & icing sugar. |
| 4. | Add the butter pieces & chop until mixed to crumbs. |
| 5. | Add the nuts & fruit & mix in. Do not overwork. |
| 6. | Tip out & knead very gently into a soft, slightly dry dough. |
| 7. | Roll out on a lightly floured board & cut into desired shapes. |
| 8. | Line baking trays with baking paper & arrange the shortbreads, leaving some room between pieces. |
| 9. | Bake for 30-40 minutes at 150ºC until dry on the surface & slightly firm. |
| 10. | Leave to cool. Store in an airtight container. |
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