Preheat the oven to 170’C (Fan 150’C) Gas mark 3. Line two baking sheets with parchment paper.
Using a wooden spoon, work together the butter and sugar to make a soft paste. Stir in the flour and rice flour or semolina. Using a fork, work to bring together to make a soft crumbly dough. Now use your hand to knead to form a smooth dough.
Place the dough between 2 sheets of lightly floured greaseproof paper and, using a rolling pin, roll out to a 5mm thickness. Remove the top paper and cut out rounds using a 5cm or 7cm biscuit cutter. Transfer to the baking sheets; prick the biscuits with a fork.
Spoon a tablespoon of the mixture onto the baking sheets, spacing out evenly apart, until you have used up all the cookie mixture. Use a wet fork to slightly press out each cookie before topping with some chocolate beans.
Bake for 15-20 minutes until lightly coloured. Transfer to a wire rack to cool.
When completely cold, spread each short bread with a thin layer of lemon curd or raspberry jam and decorate with a scattering of 100’s and 1000’s. Top each cookie with 2D decorations.