QUICK MIX .... GINGER SHORTBREADS

Preheat your oven to 160 deg C . Mix together in the bowl of your food processor 1 and 1/4 cups of plain flour , 1/4 cup of rice flour , 1/3 cup of icing sugar and process until combined . Now add 125 gm of butter/ marg and process till the mixyure resembles breadcrumbs . Add 1 dsp of brandy and 1/4 cup og glace ginger . Process in short bursts until mixture forms a ball around the blade . Turn the dough onto a clean work surface and knead until smooth . Divide into 2 rolls approx 3 cm in diameter , wrap in plastic wrap and refrigerate for 1 hour. Cut into 1cm slices , place rounds on ungreased oven trays , top with a walnut piece . Bake in a preheated oven 160 deg C, for 20 minutes or until the shortbreads are lightly golden . The aromas are wafting and inviting . Allow to cool on the tray , then store in an airtight container .