Preheat oven to 190 degrees.
Beat together the butter, sugar and rice flour until they turn white. Add a few drops of vanilla essence and continue to beat.
Gradually add the flour to the mixture, whilst continuing to mix on a low speed until a paste forms.
Turn mixture onto a cool bench dusted with flour and work until a smooth ball forms. I split my ball into two and place one in the fridge, covered in glad wrap.
Roll the other ball until apron 1cm thick and use cookie cutter to make desired shapes.
Bake in oven for approx 12 minutes until edges start to turn a golden brown.