Preheat oven to 180C / 350F / 160C fan forced. Line two cookie trays with baking paper.
Beat together butter and sugar until lightened and fluffy. Sift together the flour and rice flour, then add to the butter and sugar and beat until incorporated and it starts clumping together.
On a lightly floured surface, pull the dough together into a ball, then roll it out to about 5mm -6mm thick. Use a cookie cutter to cut out as many cookies as possible. Re-roll any scraps and cut out more cookies. Use a palette knife to help you to transfer the cookies to the baking tray.
Bake for around 15 minutes until just starting to turn golden on the edges.
Mix the spice mix dry ingredients together (not the butter) rubbing between your fingers to distribute everything well.
Brush the cookies with the melted butter, then flip them over in the spice mix to coat.
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
All ovens vary – always test for doneness 2-3 minutes before the recipe suggests
For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).