Gluten-free shortbread
-
9
-
12reviews
-
217saves
-
1hr35min
Ingredients
Serves: 6
- 100g cornflour
- 160g white rice flour
- 8 tablespoons pure icing sugar or caster sugar (whichever you prefer)
- 175g butter, softened
Method
Prep:15min › Cook:20min › Extra time:1hr chilling › Ready in:1hr35min
- Sift cornflour, sugar and rice flour together in a medium-large bowl.
- Add butter. Mix with hands until soft dough forms. If you feel that it's still too wet just add a little more flour (either one is fine). Refrigerate one hour.
- Preheat oven to 150 C / Gas 2. Cover a baking tray with greased baking parchment. Shape dough into 2.5cm balls. Place about 5cm apart on greased parchment, then flatten with lightly floured fork. Bake for 20-25 minutes or until edges are lightly browned.
More choices
Reviews (12)
Altered ingredient amounts. Next time I'll use less sugar and add some salt. I kneaded it well, rolled it into a sausage before chilling, then cut off slices to bake. - 13 Jun 2011
Really nice biscuits and a very forgiving recipe. I used a ready-made gluten free white flour mix (Dovedale), put it all in the food processor to mix and get the dough. Didn't bother chilling it and still got a great biscuit. Second time I made these and not the last! - 12 Jan 2012
Excellant recipe, just what I was looking for, the biscuit is not too sweet either which is nice. I didn't bother with the chilling part, it worked just as well. I rolled out the dough with plenty of rice flour as it was a bit sticky and I used a medium sized cutter to cut the rounds. You do have to persevere when doing the mixing part, but eventually the whole lot does hold together very well. - 18 Jan 2011
Write a review
