2 1/2 c Flour, all purpose 1 c Sifted rice flour
1 lb Butter, soft 1/2 lb Belgian chocolate
1 c Fruit sugar
Spread the all-purpose flour on a cookie sheet and place under a
pre-heated broiler about 4-5 inches from the element. Roast the
flour, watching it all the time until it is medium brown. Turn the
flour with a spatula to brown the other side. The entire procedure
takes about three minutes and gives the flour a rich nutty flavour.
Let the flour cool.
Mix the soft butter with the fruit sugar and add the sifted rice
flour. Fold in the roasted flour and blend well. Chop the chocolate
into chunks just a little smaller than a sugar cube. Mix them into
the dough, taking care you don’t soften the chocolate too much.
Shape as desired. Bake at 300F for 1 hour. Cool, then store in an
airtight container. Yield depends upon size and shape.