Ready in 50 | Serves Many


250g butter (softened)

80g Organic Icing Sugar

3 tablespoons of strawberry jam

375g Organic White Flour, Stoneground

75g Organic Rice Flour, Brown


Preheat oven to 150°C and line 2 baking trays

With an electric mixer, beat butter, icing sugar and strawberry jam until light and creamy. Sift in flours and mix until it forms into a crumbly dough. Turn onto a lightly floured surface and knead lightly until well combined.

Cut dough in half and roll each out between 2 sheets of baking paper until about 5 mm thick. Cover and refrigerate for 15 minutes.

Using a pastry cutter, cut shapes from flattened dough and place on prepared baking trays. Bake for 15-18 minutes, or until lightly golden underneath. Transfer to wire rack to cool.

Store in airtight container. Will keep for up to 1 week without refrigeration.

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