Makes 10-12

Free of: Gluten and top allergens.
Fruits contain sulfites.

Ingredients

• 1⁄2 cup (125 mL) butter or butter alternative at at room temperature [we used Earth Balance]
• 1⁄4 cup (60 mL) cornstarch
• 1⁄4 cup (60 mL) brown sugar
• 3⁄4 cup (180 mL) sweet rice flour
• 1⁄2 cup (125 mL) assorted dried fruit, finely diced [optional]

Method

1. In a large bowl, stir together butter (or alternative), cornstarch and sugar. Add sweet rice flour and fruit and combine well.
2. Form dough into a log. Roll tightly in plastic wrap, folding in edges. Freeze for 45 minutes.
3. Pre-heat oven to 325°F and line a cookie sheet with parchment paper.
4. Take dough from freezer and unwrap plastic. Slice log into 1⁄4-inch rounds. Place rounds onto cookie sheet and bake 12-15 minutes. Remove from oven, cool and serve.
   Stores up to one week in an airtight container.