Shortbread Biscuits - Gluten Free

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 30
• 2 1/2 cups gluten-free flour
• 1/2 cup gluten-free self-raising flour
• 250 g butter
• 1 cup icing sugar

Recipe

• 1 melt the butter in a large saucepan and then remove from the heat.
• 2 sift all remaining ingredients into the melted butter. mix well.
• 3 knead the dough on greaseproof paper for one minute or until the dough is well combined.
• 4 add a littlemore self-raising flour if the dough is too wet or sticky. if the mixture is too crumbly add a small amount of additional melted butter. the mixture is soft but should roll out easily.
• 5 roll out to 1cm thickness- roll between greaseproof or baking paper. this will stop the mixture from sticking to the rolling pin. cut with cookie cutters. i use small shapes as they are easier to handle.
• 6 carefully lift each biscuit (i use an egg flipper) onto lined baking trays.
• 7 bake at 150°c for 15-20 minutes. the biscuits will have changed colour slightly to a golden colour -but if they are browned then they are overdone. cool on trays and the biscuits will set as they cool.
• 8 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.
• 9 variation for christmas:- you can also make a variety of star shapes and sizes, then stack them to make a christmas tree and sprinkle with icing sugar. they make a great place setting on your christmas table, just add a nametag card leaning against each stack.