Hazelnut Shortbread

    Hazelnut Shortbread

    (2)
    80saves
    55min


    6 people made this

    About this recipe: This shortbread isn't just tasty, but it's also gluten-free, dairy-free and vegan-friendly! If you're allergic to nuts, simply omit the hazelnuts.

    Ingredients
    Serves: 12 

    • 250g dairy-free margarine
    • 100g caster sugar
    • 1 teaspoon vanilla extract
    • 280g gluten-free plain flour
    • 4 tablespoons ground rice or rice flour
    • 60g chopped hazelnuts (optional)

    Method
    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat oven to 170 C / Gas 3.
    2. Cream together margarine, vanilla and sugar until pale and fluffy.
    3. In a separate bowl, mix together the flours and then add to the creamed mixture. Stir until combined. Add hazelnuts at this stage, if using.
    4. Turn out onto floured surface and knead until smooth. Press into a lined baking tin and cut into squares.
    5. Bake in preheated oven for 35-40 minutes or until pale golden in colour.
    6. Remove from oven and re-cut the squares whilst hot. Cool in tin. Dust with icing sugar before serving.
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    Reviews & ratings
    Average global rating:
    (2)

    Reviews in English (2)

    by
    10

    I made this as I can't have dairy and my friend can't have gluten and thought I could share it with her. I didn't think it was very nice. The rice flour was very over powering and took over the flavour.  -  24 Oct 2010  (Review from Allrecipes AU | NZ)

    by
    0

    I tweaked this recipe a bit. As I had little Nuttelex I substituted this with 100 ml canola oil and 2 tbsp Nuttelex. Added 1/4 tsp baking powder. Measurements - 280 g homemade gluten free flour (sorghum+rice+tapioca starch) and 140 g sugar. No nuts means it is FAILSAFE. Came out really crispy and kids loved it!  -  09 Feb 2014  (Review from Allrecipes AU | NZ)

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