Sift the corn four, icing sugar, and rice flour together. Mix in butter (with hands) until it forms a soft dough. Wrap in plastic wrap and chill for 1 hour.
Preheat oven to moderate 180 degrees C (350 F). Lightly grease or line 2 flat baking trays.
Take mixture from refrigerator, shape the dough into 2 cm (3/4 inch) balls and place apart on baking trays. Press a cherry (or a almond) in the top of each biscuit and flatten lightly with fingertips.
Bake for 15-20 minutes or until edges are lightly browned. Allow to cool before storing.
Source: Magazine
By Lorraine from Perth, Western Australia
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Recipe for a Gluten Free Cake