Preheat oven to 170C. Prepare the cookie sheet with parchment paper.
Beat the butter and sugar until smooth. Beat in the vanilla extract. .
In a separate bowl whisk together the flours (wheat, almond, and corn/rice flour) and salt.
Add this flour mixture to the butter and sugar mixture and mix just until incorporated
The dough will be little sticky, slap the dough in a cling wrap, manage to roll it into a log and refrigerate it for atleast an hour. I did the dough in the night and baked it today morning.
If baking immediately, then pat the cookie dough on to a tart pan, prick the top of the dough with a fork and bake in the preheated oven.
Remove the dough on to kitchen counter, using a sharp serrated knife, cut the dough into roundels, i got around 12-13 rounds. The shape might little funny, flat at the bottom, try to adjust it in your palms to bring it to a round shape.
Roll the top of the cookie on some flaked almonds, arrange the cookies on a parchment laid cookie sheet and bake them inthe preheated oven for 22-25 minutes
Transfer shortbread to rack and let it cool completely on a wire rack. They mightly little soft while removing from the oven, but once they cool, they will have wonderful, crumbly texture of shortbreads.
Once cooled, store them in an air-tight container and enjoy with your evening cuppa.