Cream icing sugar and butter to form a smooth paste.

Combine rice flour and cornflour and add gradually, stirring to ensure everything is combined.

Add 1tbsp water to bring together to form smooth dough and chill for 15 minutes at least in refrigerator.

Remove from fridge and form 1tbsp scoops of dough into balls using your hand. Press down gently with hands and place onto a lined baking sheet.

Bake at 170C for 20 minutes or until just lightly golden.

Cool before serving and sprinkle with icing sugar.