Shortbread - makes 12 x 3in round biscuits
- 70g caster sugar
- 150g unsalted butter, at room temperature
- 100g gluten free flour
- 100g maize flour or cornflour
Need some advice on ingredients see -
The wheat, gluten and lactose free store cupboard
Preheat the oven to 180°c / 350°f / gas mark 4.
Mix the sugar together with the butter until combined.
Mix in the gluten free flour and maize flour and bring together to form a dough.
Roll out ¼ inch thick and stamp out shapes using biscuit cutters.
Place onto a baking tray lined with greaseproof paper brushed with oil.
Bake for 13 to 15 minutes and leave on the baking tray to cool. Sprinkle with caster sugar.
how to make this recipe dairy free...
Use dairy free margarine in place of butter.
Gem's hints and tips
If you can’t find maize flour then cornflour is easily available and makes a good substitute. There isn’t much difference but I do prefer maize flour. See resources.
Gluten free biscuits are quite fragile so be gentle when lifting.
Shortbread can be used in many desserts or made into many variations.
Add 50g chocolate chips to the dough before rolling out. Sandwich two smaller shortbread biscuits with jam. Substitute 100g maize flour with 100g ground hazelnuts and continue as above.