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Message: [QUOTE="Norcalbaker59, post: 44012, member: 2340"] When I use rice flour as I mentioned I always use Asian brands because they are much finer. I usually use about 15% rice flour. The cookies will develop better flavor as they sit. Shortbread people fall into two camps, those that like the sandier texture (rice flour) and those that like the softer melt in your mouth (cornstarch). There doesn’t seem to be middle ground when it comes to shortbread. When I was able to eat gluten I was definitely in the rice flour camp. This is the formula I use for my cut out cookie with rice flour. You can increase the butter when you make petticoat or fingers. Shortbread Cookie [LIST] [*]100% flour [*]15% rice flour [*]75% unsalted butter [*]30% caster sugar [*].008 salt [/LIST] [/QUOTE]