Recipe

Shortbread Biscuits - Gluten Free Recipe

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Ingredients

Directions

Step #1 Melt the butter In a large-ish saucepan & then remove this from the heat.
Step #2 Sift all remaining ingredients into the melted butter.
Step #3 Mix well.
Step #4 Knead the dough on greaseproof paper for one min or until the dough is well mixd.
Step #5 Add a littlemore self-raising flour if the dough is too wet or sticky.
Step #6 If the mixture is too crumbly add a small amount of extra melted butter.
Step #7 The mixture is soft but should roll out easily.
Step #8 Roll out to 1cm thickness- roll between greaseproof or baking paper.
Step #9 This will stop the mixture from sticking to the rolling pin.
Step #10 Cut with cookie cutters.
Step #11 I use small shapes as they are easier to handle.
Step #12 Carefully lift each biscuit (I use an egg flipper) onto lined baking trays.
Step #13 Bake at 150°C for 15-20 mins.
Step #14 The biscuits will have changed colour slightly to a golden colour -but if they are browned then they are overdone.
Step #15 Cool on trays & the biscuits will set as they cool.
Step #16 Variation:- You can dip 1/2 of each biscuit in melted chocolate for wariety or add a small amount of cocoa powder to the mix to make them chocolate biscuits.
Step #17 Variation for christmas:- You can also make a variety of star shapes & sizes, then stack them to make a christmas tree & sprinkle with icing sugar.
Step #18 They make a great place setting on your christmas table, just add a nametag card leaning against each stack.
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