Combine flour, Splenda Granulated and rice flour.

In large mixing bowl, beat butter until smooth and creamy. Gradually add in flour mixture, beating until smooth.

Remove dough from bowl and press evenly into a greased 8-inch square baking pan.

Bake at 160°C for about 35 minutes or until lightly browned at the edges and firm to touch.

Allow to cool on rack. Cut into small squares. Store in the refrigerator.