Gluten Free Shortbread
Shortbread, but make it gluten-free. Buttery, crumbly, and just the right amount of sweet — the kind of biscuit you want in arm’s reach with a cuppa (or a sneaky night snack).
Ingredients
- 1 cup 125g butter, softened
- 1 tsp salt
- 100 g caster sugar
- 1 tsp vanilla extract
- 200 g gluten free plain flour blend
- 20 g cornflour
Instructions
- Preheat oven to 170°C (150°C fan-forced). Line a tray with baking paper.
- Mix butter, sugar and salt with a firm spatula or wooden spoon until combined. Stir in vanilla, then add flour and cornflour and mix until a dough starts to form. If crumbly, press together with your hands.
- Roll dough 1cm thick on a floured surface, cut shapes, re-rolling scraps as needed.
- Bake 16-20 mins, removing before they are just starting to get some colour. Don't allow them to brown.
- Cool on trays or in the pan. Store in an airtight container for up to a week, or freeze for 2 months.