Line a 22cmx30cm rectangular baking tray with parchment paper.

Sieve together the plain flour, rice flour and salt. In a food processor, mix together the sieved ingredients, butter and caster sugar to a smooth dough. Bring the dough together with your hands on a lightly- floured surface, then divide the dough into three pieces and, using your fingers, press it into the tray. Prick with a fork, then refrigerate for 20 minutes.

Bake in an oven preheated to 170 degrees/gas 3 for 35 minutes to ensure the shortbread is fully cooked.

Not more than an hour before you want to serve it, smear a light layer of jam over the shortbread. Gently destone and thinly slice the peaches, without bruising them (tossing them in a bowl of lemon juice stops them discolouring). Lay neatly overlapping slices of peaches over the jam.

Bake for a further 10 minutes (or you can serve it unbaked if the peaches are ripe and juicy) and allow to cool to room temperature so the icing doesn’t dissolve into the peaches.

Make the icing by vigorously stirring the water into the icing sugar until very white and thick. If you have a piping bag or Ziploc, use it to pipe the thick icing over the peaches (or dip a spoon into the icing and lift it high over the tray allowing a decorative zig-zag trail of icing to fall over the peaches). Cut into squares and serve with flaked almonds and a dollop of whipped cream.