In a large bowl pop your room temperature butter (that has been roughly cubed) followed by the icing sugar. Using an electric hand beater, cream until all the sugar has been dissolved and it has turned a beautiful light colour.
Add in the 1/4 cup of rice flour and 1/2 a cup of the All Purpose Gluten free flour at a time and mix thoroughly to combine.
It may become a little bit harder to work with so feel free to get in there with your hands! Now add the remainder of the flour 1/4 cup at a time, ensuring each addition is mixed in well.
Once your dough comes together to form a ball, transfer it to a large piece of grease proof paper. Sprinkle a tiny bit of flour over the top and roll out to approximately 5mm thick, turning it over gently as you go. Slide the whole lot onto a baking tray and pop straight into the fridge for 1 hour to chill.
Once cold and firm remove the tray from the fridge. Dust your stamp or cookie cutter thoroughly with flour and tap to remove any excess before stamping across your entire sheet of dough. You may find it quite hard to start with, so press firmly but evenly.
Cut out the entire sheet of dough, transferring the cookies to another prepared baking tray gently as you go. Re-roll your cookie dough (which will be softer now) and roll out and continue cutting out your cookies until no dough remains. The shortbread won't spread in the oven so you can place them quite closely together.
Now pop them, tray and all, back into the fridge for another hour. This is key with shortbread and gingerbread alike, especially if you like detailed cookie patterns, as it will chill the butter and help your cookies set.
When you're ready to bake heat your oven to 180º Celsius and transfer the cookie trays straight from the fridge to the oven and bake for 10 minutes or until the edge of your shortbread very lightly starts to turn brown.
Remove from the oven and allow to cool for 5 minutes before transferring to a wire rack to cool fully.
Enjoy as they are or add an extra dash of Christmas cheer and decorate with coloured royal icing, or for an even more decadent biscuit, dip half in melted dark chocolate!!