|225g rice flour
||stir over low heat until fluffy
||sift, leave overnight
||Mix eggs into flour. Take a handful of dough, dust with flour, roll to 5mm thick. Cut into biscuits, mark top to form a pattern. Repeat with remaining dough, keeping it under a damp cloth and mixing in cuttings with a little extra egg mixture. Bake on greased tray in moderate oven 20-30 minutes. Cool on rack, store in airtight tin.