• 265g (1 3/4 cups) plain flour
  • 120g (2/3 cup) rice flour
  • 140g (2/3 cup) caster sugar
  • 1/2 tsp ground allspice
  • Pinch of salt
  • 250g soft butter, cubed
  • Plain flour, to dust
  • Preheat oven to 170°C. Line 2 baking trays with non-stick baking paper.
  • Combine the flours, sugar, allspice and salt in a bowl. Use your fingertips to rub butter into flour mixture until it resembles fine breadcrumbs. Turn onto a lightly floured surface and knead until smooth. Use a lightly floured rolling pin to roll out dough until 5mm thick. Use a variety of 2 to 5cm-diameter pastry cutters to cut out shapes.
  • Use a skewer to pierce the shapes for the napkin decorations, so ribbon can be threaded through after cooking.
  • Place shortbread on trays. Bake in oven for 10-12 minutes or until biscuits change colour. Set aside on trays to cool.