9 oz butter, chopped, softened
1/2 cup caster sugar
1 1/2 cups plain flour
3/4 cup rice flour
silver cachous, for decorating
Line 2 flat baking trays with non-stick baking paper. Using electric beaters, cream butter and sugar until just combined. Sift over flours and a pinch of salt. Mix until a dough forms. Turn onto a lightly floured surface. Lightly knead until smooth.
Roll out dough between 2 sheets nonstick baking paper until 1cm thick. Using a 2 inch cookie cutter, cut rounds from pastry. Place on baking trays. Press leftover dough together and repeat. Using top of a starshaped piping nozzle, gently press 1 small star into centre of each round. Score with a 1.5 inch star cutter. Decorate with cachous. Refrigerate for 30 minutes or until firm.
Preheat oven to 325 F. Bake cookies for 15 minutes. Swap trays over in oven and bake for 10 to 15 minutes or until shortbreads are light golden. Set aside to cool on trays. Transfer to an airtight container until ready to package.
Wrap shortbreads in cellophane and tie ends with ribbon to enclose.