Preheat your oven to 190 degrees and line two trays with baking paper.

Beat together the butter, sugar and rice flour until the mixture turns white. Add a few drops of vanilla essence and continue to beat.

Gradually add the flour to the mixture, while mixing 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 find it easiest to split the mixture into two balls and place one in the fridge, covered in glad wrap.

Roll the shortbread mixture until it's approximately 1cm thick and use cookie cutter of your choice to cut out the shapes.

Repeat until you have used all of the shortbread mixture.

Bake in oven for approx 10 minutes until edges start to turn a golden brown.

Allow the shortbread to completely cool before breaking the white chocolate into squares and placing it into a microwave safe bowl.

Cook the white chocolate for 30 second spurts until it has just melted.

Dip the shortbread into the white chocolate and place on a wire cooling tray to allow the excess chocolate to drop off - you may want to place a piece of baking paper underneath to catch the chocolate drips!

Decorate as desired.

Once the white chocolate has set, store in an airtight container in a cool spot.