It took a fair bit of trial and error to make my favourite shortbread taste like the wheat version.
Normally, egg yolks are not used in shortbread but with the flours here you really need the yolk both to bring the dough together and to add a little colour to the very white flours.
Glutinous rice can be found at Asian food stores and just double check your cornflour is wheat free!
I use salted butter as I would for wheat shortbread.
220g butter, salted, at room temperature
110g caster sugar
200g glutinous rice flour
2 egg yolks
Preheat the oven to 170 degrees Centigrade.
Line two baking sheets with baking parchment.
In a large bowl, cream the butter, sugar and egg yolks until light and fluffy.
Sieve the flours over the butter mix and mix well to form a dough.
Roll into walnut sized balls and place on the prepared baking sheet.
Using a fork, gently press down a little.
Bake in the oven for 30mins.
Allow to cool slightly on the baking sheet, then gently move to a baking rack to cool completely.