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.
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)
I just made this for the members of my family who are gluten & dairy intolerant. It’s a great recipe - easy to make and delicious to eat! - 16 Dec 2017 (Review from Allrecipes AU | NZ)
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)